Active Time: 15 minutes. Total Time: 45 minutes, plus 3 hours freezing.Servings: Makes about 3 cups
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:
In a small saucepan, combine sugar and water, bring to a boil.
Cook over medium heat until the sugar is dissolved, about 3 minutes. Remove from heat. Cool completely before using.
For Tomato Water:
In a blender or food processor, combine salt and tomatoes, purée until smooth.
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:
Combine and stir 2 ¼ cups tomato water with ¾ cup sorbetto syrup.
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.
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.