Tomato Sorbet
A creative and original sorbet made with Mutti Polpa – Finely Chopped Tomatoes. A simple yet delicious recipe that will surprise and delight your guests during the holidays.
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
4h 45 min (PREP TIME: 15 min / PASSIVE TIME: 4h 30 min)
Easy
4 people
Ingredients
-
600
g
Mutti Polpa - Finely Chopped Tomatoes
-
60
g
sugar
-
half
lemon
-
60
ml
water
FROSTED REDCURRANTS AND ROSEMARY
-
20
redcurrant berries
-
4
springs
chopped rosemary
-
50
g
sugar
-
50
g
water
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Tomato Sorbet: Method
- First, freeze the Mutti Polpa – Finely Chopped Tomatoes using an ice cube tray.
- Shortly before preparing the sorbet, you can focus on the frosted decorations. To make them, start with the syrup: combine the sugar and water in a small saucepan and allow the sugar to dissolve completely. Once ready, remove from the heat and pour the syrup into a small bowl to cool.
- Next, brush the rosemary sprigs with the syrup and sprinkle them evenly with sugar.
- For the redcurrants, gently remove the berries from their stems, thread them onto cocktail skewers, brush with the syrup and dust with sugar.
- Transfer the frozen Mutti Polpa – Finely Chopped Tomatoes to a powerful blender along with the sugar, water and lemon juice, then blend until you obtain a smooth, creamy sorbet. It’s best enjoyed freshly made.
- Spoon the sorbet into cocktail glasses and garnish with the frosted rosemary and redcurrants.
