Tomato Sorbet
A creative and original sorbet made with Mutti Polpa – Crushed Tomatoes. A simple yet delicious recipe that will surprise and delight your guests during the holidays.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
4h 45 min (PREP TIME: 15 min / PASSIVE TIME: 4h 30 min)
Easy
4 people
Ingredients
-
2 1/2
cups
Mutti Polpa - Crushed Tomatoes
-
1/4
cup
sugar
-
half
lemon
-
4
tablespoons
water
FROSTED REDCURRANTS AND ROSEMARY
-
20
redcurrant berries
-
4
springs
chopped rosemary
-
1/4
cup
sugar
-
3.5
tablespoons
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 – Crushed 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.
