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 Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
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.
