Dojo Gelato’s Heirloom Tomato Sorbetto

Recipe by Michael Christner, Dojo Gelato

Active Time: 15 minutes. Total Time: 45 minutes, plus 3 hours freezing.Servings: Makes about 3 cups


Tomato Water

2 pounds ripe heirloom tomatoes

2 ½ teaspoons salt

Sorbetto Syrup (Sugar Syrup)

½ cup sugar

½ cup water

The sorbetto syrup can be made a few days ahead, covered and chilled in a refrigerator.


For Sorbetto Syrup:

  1. In a small saucepan, combine sugar and water, bring to a boil.

  2. Cook over medium heat until the sugar is dissolved, about 3 minutes. Remove from heat. Cool completely before using.

For Tomato Water:

  1. In a blender or food processor, combine salt and tomatoes, purée until smooth.

  2. Pour purée through a fine mesh strainer. You should have about 3 cups of tomato water, depending on ripeness of tomatoes.

For Heirloom Tomato Sorbetto:

  1. Combine and stir 2 ¼ cups tomato water with ¾ cup sorbetto syrup.

  2. Pour the sorbetto base into an ice cream maker and freeze for about 35 minutes. Since this is a savory sorbetto and has a lower sugar content than a dessert sorbetto, be careful not to over freeze. Look for a compact and dry texture. Freezing too long will make the sorbetto crumbly.

  3. Once finished, place the sorbetto in a container (a metal mixing bowl is best) and smooth the surface evenly with a rubber spatula. Place plastic wrap on the surface of the sorbetto, cover container tightly with a lid and freeze until firm, about 3 hours. Best used within two days after freezing.

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