Tomato Sorbet, Jelly and Jam Recipes

Paris, where you can pour any color and flavor of Slushy you like.  I wonder if they have TOMATO?
Paris, where you can pour any color and flavor of Slushy you like. I wonder if they have TOMATO? | Source

Sweet and Savory Tomato Sorbets

The first two recipes here will be for tomato sorbet and ice cream for desserts. There are savory styles as well in the interesting cookbook listed below, The French Laundry Cookbook.

Often, a savory sorbet is served at or near the beginning of a lunch or dinner meal, sometimes in place of a salad course. Sometimes, a smaller portion of the savory sorbet is presented before or after the salad.

Cook Time

  • Prep time: 35 min
  • Cook time: 10 min
  • Ready in: 45 min
  • Yields: 6 Servings

Please rate the Sweet Tomato Sorbet recipe. Thanks!

5 stars from 3 ratings of Sweet Tomato Sorbet

More Tomato Recipes

The French Laundry Cookbook
The French Laundry Cookbook

This is a famous cookbook that contains recipes for additional surprising tomato dishes.

 

Sweet Tomato Sorbet

INGREDIENTS

  • 3 Pounds of red or yellow, ripe, softening tomatoes - You can probably find them marked down in price at the grocery store.
  • 1 Cup of sugar and 1 Cup of water for simple syrup -- I use spring water.
  • 1 Large mixing bowl half filled with ice cubes
  • 3 TBSP basil leaves, finely chopped

INSTRUCTIONS

  • Peel, core, remove seeds, and chunk the tomatoes -- If you dip tomatoes into boiling water, their skins crack peel back for easier peeling.
  • On the stove top, place sugar and water into a pan over medium high heat. Bring to the boil and remove from heat.
  • Into a large bowl half filled with ice cubes, set the pan of sugar water and stir until cold. This will take 10 minutes.
  • Place tomatoes into a blender, blend until smooth, and strain through a sieve into a large bow. Discard solids to the compost.
  • Combine strained tomatoes, sugar syrup, and basil; mix; and pour into an ice cream maker. Follow manufacturer's directions.

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Green Tomato Sorbet: 3 C chunked Green tomatoes, 2 C water, 1/2 C sugar, 1/2 C mint leaves, and 5 cardamom pods. Run through blender, cook 10 min., strain, add 2 TBSP lime juice, stir and and freeze in an ice cream maker.
Source
Green Tomato Sorbet: 3 C chunked Green tomatoes, 2 C water, 1/2 C sugar, 1/2 C mint leaves, and 5 cardamom pods. Run through blender, cook 10 min., strain, add 2 TBSP lime juice, stir and and freeze in an ice cream maker.
Green Tomato Sorbet: 3 C chunked Green tomatoes, 2 C water, 1/2 C sugar, 1/2 C mint leaves, and 5 cardamom pods. Run through blender, cook 10 min., strain, add 2 TBSP lime juice, stir and and freeze in an ice cream maker. | Source

Strawberry Tomato Ice Cream

INGREDIENTS

  • 1 Cup plum tomatoes
  • 1/4 Cup milk
  • 1/3 Cup granulated sugar
  • 1 Pound frozen strawberries

INSTRUCTIONS

  • Place all of the ingredients into a blender.
  • Pulse the tomato mixture to begin breaking it up for a few seconds, then push the HIGH button.
  • Scrape sides of the blender glass as needed. The ice in the strawberries will freeze the mixture in about 60 seconds or less.
  • Serve in four dessert dishes.
  • NOTE: Try this with other 16-oz. bags of frozen fruits, like raspberries or blueberries.

No-Cook Savory Tomato Sorbets

The followig recipe can yield any of 1) Curry Tomato Sorbet, 2) Bloody Mary Sorbet without alcohol, or 3) Tex-Mex Sorbet. Notice the three sets of seasonings in the Ingredients section and choose whichever you want to make at the moment.

These are mildly flavored sorbets, so taste the mixture before freezing either one, and adjust the seasonings to your own taste preferences.

Both recipes should yield 6 serviings of savory sorbet to serve with the main course of your next meal, or betwwen salad and main courses.

INGREDIENTS & INSTRUCTIONS

  • 1 Cup Tomato Juice - Puchase ready made or prepare your own from fresh locally grown tomatoes.
  • 1/4 Cup Lemon Juice [NOTE: Use Lime Juice for choice c) Tex-Mex Sorbet below]
  • 2 Cups Water (I use spring water)
  • 1/2 Cup Sugar, or to taste
  • Choose one of the following sets of seasonings:

a) Curry Seasonings: 2 TBSP Curry Powder, or to taste; OR

b) Bloody Mary Seasonings:1/2 tsp freshly ground Black Pepper, 1/4 tsp White Pepper, 1/2 tsp Cayenne Pepper, 1/2 tsp Celery Salt, and 2 tsp Worchestershire Sauce; OR

c) Tex-Mex Seasonings: 2 TBSP fresh chopped Cilanto or 2 tsp dried Cilanto and 1/2 tsp Garlic Salt.

  • Place all of your ingredients into a large mixing bowl and mix well. Taste the mixture to make sure the flavor is as you like it; adjust seasonings as needed.
  • Pour mixture into an ice cream freezer and follow manufacturer's directions.
  • Alternative freezing method: pour mixture into a shallow pan or plastic container and set it into the freezer. Every 30 minutes until nearly solid, stir the mixture in order to prevent ice crystals from forming. Most cooks say to stir the pan from the back to the front.

NOTE: 1/2 Cup of Vodka can be added and stirred into the Bloody Mary Sorbet when the mixture is nearly frozen, but if added too soon, it can prevent good, solid freezing.

ALTERNATIVE: If you are in a hurry for something Tex-Mex and cold, place 1 Cup Tomato Juice in blender with 1/4 Cup Lime Juice and 1/2 tsp Garlic Salt. Add 8 ice cubes and blend until you have a heavy slushy. If too thick, add a few more ice cubes and blend. Pour into two glasses or if you are very thirsty, enjoy yourself with a larger bverage.

Tomato Jelly - 8 Cups

INGREDIENTS

  • 3 Cups Tomato juice - You can process your own from ripe tomatoes or purchase juice in a jar or can.
  • 1/4 Cup Lemon juice
  • A few drops of Tabasco sauce if you like some heat, otherwise, disregard
  • 1 Box fruit pectin (or unflavored gelatin if you have no pectin)
  • 4 Cups Sugar
  • Optional - You can place a strip of twisted lemon rind into each jelly jar.

INSTRUCTIONS

  • In a large pan, combine all ingredients except the sugar.
  • Cook over high heat and stir until the mixture comes to a boil.
  • Stir in the sugar as the pan boils. Cook for another 1 full minute at boiling.
  • Remove from heat, skim off the foam, and pour into clean jelly glasses or other clean glass containers (like small pickle or salsa jars).
  • Seal the jelly or canning jars with 2-piece metal tops or let any other types of jars cool and cap them. Sealed jelly jars can be processed in a hot water bath for 5 minutes, but mine always "POP" and seal without the extra step. Sealed jars can sit on a shelf, other jars must be refrigerated.
  • Enjoy!

Spiced Tomato Jam

Yields 5 Cups of Tomato Jam.

INGREDIENTS

  • 3 Cups peeled, seeded and quartered tomatoes (2 to 3 pounds of whole tomatoes should provide enough)
  • 1½ tsp grated Lemon zest
  • ½ tsp Allspice
  • ½ tsp Cinnamon
  • ¼ tsp Ground Cloves
  • ¼ Cup Lemon Juice
  • 4½ Cups Sugar
  • 1 box pectin or unflavored gelatin

INSTRUCTIONS

  • Cook tomatoes in a large pan for 10 minutes over medium heat.
  • Add lemon zest and seasonings, stir.
  • Add lemon juice and stir.
  • Add gelatin and stir quickly to combine, raise heat to medium high and bring mixture to the boil. Add sugar immediately and stir. Let mixture come to a hard rolling boil for 1 minute and then turn off burner.
  • Remove pan from stove, skim the foam off the jelly, and pour it into clean jelly jars. The mixture should fill 5 half-pints and wipe mouths of jars clean.
  • If you are going to keep the jelly for a time, place 2-piece metal caps into place and process jars in a hot water bath for 5 minutes. Otherwise, let cool on the counter and refrigerate. Share with friends.

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Comments 17 comments

ChitrangadaSharan profile image

ChitrangadaSharan 3 years ago from New Delhi, India

A well presented hub with lot of details. It would be easier to follow your instructions and prepare those yummy recipes, especially the Jam and Jelly.

Thanks for sharing the details! Voted up and pinned!


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

I have never used tomatoes in any of these types of recipes, but I'm intrigued now! Thanks for the detailed information.


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

@ChitrangadaSharan and randomcreative - I'm working on one more recipe that I will likely add later this evening; I think I have the flavor balance right now.

Thanks for commenting and I hope you try the recipes; I think they're refreshing and different.


always exploring profile image

always exploring 3 years ago from Southern Illinois

This is a great hub. I have lots of tomatoes, ( home grown ) so i will try your recipes. Thank you....


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

@alwaysexploring - I envy you your garden and tomatoes. :) Someday I'll have a garden again, but for now, a nonprofit operates a farmers market not far from me and donates the proceeds to education, so I go there.


lupine profile image

lupine 3 years ago from Southern California (USA)

All these sound good, especially the strawberry & tomato ice cream. I will try it soon. Never had ice cream with tomatoes. Thanks.


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

@lupine - The Tomato Festival in Reynoldsburg OH serves a few tomato ice creams to try, so it's fun.

I added three savory tomato sorbets to try as well. Have fun!


grandmapearl profile image

grandmapearl 3 years ago from Southern Tier New York State

I think I'll give that strawberry tomato ice cream a try! I had never heard of the combination, but it sounds interesting. Savory sorbets have not crossed my path before, either. It's fun to learn about new things, at least new to me ;) Pearl


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

Thanks for posting, grandmapearl! - I like the county fairs and food festivals - Lots of new things to try. Our state fair had too many fried foods this year, tho; many more than last year. They must have fried everything except used tires! lol


grandmapearl profile image

grandmapearl 3 years ago from Southern Tier New York State

Patty, the craziest fried thing I have heard of at the fair is candy bars! Can you guess how popular they are!

Pearl


lupine profile image

lupine 3 years ago from Southern California (USA)

Patty, we have a county fair here in mid June, ends July 4th. I stay away from all the fried "things"...they will fry anything, as you said. I like to try the fresh foods, or just look at the plants. You gave me another idea...I will make my own tomato juice (will add a piece of garlic & lemon) from fresh tomatoes, here locally at the Farmer's Market every Friday, on the beach...steps from the sand. Will get some to make the jelly and ice cream too.


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

grandmapearl - I best they sell a million of them!

lupine - Your tomato juice is going to be delicious. A market on the beach is increadible!


MsDora profile image

MsDora 3 years ago from The Caribbean

Very interesting recipes! I've read that there are nutrients in the tomato which are not altered by the heat. Thank you for sharing!


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

That's good to know, MsDora!


toptenluxury profile image

toptenluxury 3 years ago from Cedartown, GA

I make a PB&J for my husband everyday. I think that something like this would spice up his day. Thanks for the great jam recipes.


myconsumerboard profile image

myconsumerboard 3 years ago

I've never had some of these tomato goodies. Tomato and strawberry icecream sure sounds interesting!


Eiddwen profile image

Eiddwen 3 years ago from Wales

A wonderful hub and one for me to save.

Eddy.

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