Tomato sorbet from vine tomatoes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash, clean and roughly dice the tomatoes. Bring apple juice, lemon juice, agave syrup and tomatoes to the boil and simmer for about 5 minutes. Pass the tomatoes through a sieve and let them cool down

2. 2

   Place in a mould and freeze for 8-12 hours. Stir every 30 minutes for the first 6-8 hours. Sprinkle sugar evenly over the surface of a large pan and roast the slices of bread for approx. 4 minutes, turning them over

3. 3

   Shape the sorbet into balls with an ice cream scoop. Refreeze the rest of the sorbet and use it later. Lasts 6-8 weeks. Serve with fruit salad and caramelized bread chips

4. 4

   Waiting time approx. 10 hours