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    Garde Manger: Tomato-Basil Sorbet

    Uploaded by

    mohamed.mauroof
    This document provides a recipe for a tomato-basil sorbet that includes blending together tomatoes, simple syrup made from sugar and water, lemon juice, salt, tomato paste, and chopped basil. The mixture is then processed in an ice cream maker and frozen until needed. The recipe yields 32 fluid ounces/960 mL of sorbet. It also includes a recipe for a lime granita made by freezing a mixture of water, sugar, lime zest, and lime juice, stirring every 25 minutes until firm.

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    Garde Manger: Tomato-Basil Sorbet

    Uploaded by

    mohamed.mauroof
    9 views2 pages
    This document provides a recipe for a tomato-basil sorbet that includes blending together tomatoes, simple syrup made from sugar and water, lemon juice, salt, tomato paste, and chopped basil. The mixture is then processed in an ice cream maker and frozen until needed. The recipe yields 32 fluid ounces/960 mL of sorbet. It also includes a recipe for a lime granita made by freezing a mixture of water, sugar, lime zest, and lime juice, stirring every 25 minutes until firm.

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    tomato-basil sorbet

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    This document provides a recipe for a tomato-basil sorbet that includes blending together tomatoes, simple syrup made from sugar and water, lemon juice, salt, tomato paste, and chopped basil. The mixture is then processed in an ice cream maker and frozen until needed. The recipe yields 32 fluid ounces/960 mL of sorbet. It also includes a recipe for a lime granita made by freezing a mixture of water, sugar, lime zest, and lime juice, stirring every 25 minutes until firm.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    9 views2 pages

    Garde Manger: Tomato-Basil Sorbet

    Uploaded by

    mohamed.mauroof
    This document provides a recipe for a tomato-basil sorbet that includes blending together tomatoes, simple syrup made from sugar and water, lemon juice, salt, tomato paste, and chopped basil. The mixture is then processed in an ice cream maker and frozen until needed. The recipe yields 32 fluid ounces/960 mL of sorbet. It also includes a recipe for a lime granita made by freezing a mixture of water, sugar, lime zest, and lime juice, stirring every 25 minutes until firm.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Tomato-Basil Sorbet

    488 garde manger


    tomato-basil sorbet
    yield 32 fl oz/960 mL

    3⁄4 tsp/2.50 g salt


    simple syrup
    3⁄4 oz/21 g tomato paste
    2 oz/57 g sugar
    2 oz/57 g chopped basil
    2 fl oz/60 mL water

    6 ripe tomatoes
    4 fl oz/120 mL lemon juice

    1. Bring the sugar and water to a boil in a small saucepan. Remove from the
    heat and cool to room temperature.
    2. Blanch the tomatoes in boiling water until the skin just begin to peel off, 15
    to 20 seconds, and shock them in an ice bath. Peel and seed the tomatoes.
    3. Purée the tomatoes until smooth in a food processor. Combine the purée
    with the simple syrup, lemon juice, salt, tomato paste, and basil.
    4. Process the mixture in an ice cream maker according the manufacturer’s
    instructions, and freeze until needed.

    lime granité
    yield 32 fl oz/960 mL

    32 fl oz/960 mL water 1 oz/28 g lime zest, finely minced


    1 lb/454 g sugar 4 fl oz/120 mL lime juice

    Combine all ingredients in a hotel pan. Cover with plastic wrap and freeze until
    firm, about 3 hours, stirring every 25 minutes. To serve, scrape a kitchen spoon
    over the surface and shape into quenelles or balls. Serve immediately.

    nine | appetizers and hors d'oeuvre 489

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