Tomato & Basil Sorbet with Pernod

Chef Greg Callis,
Nicolino’s

Fleshy oxheart, brandywine or roma tomatoes are recommended for this punchy sorbet. Balsamic reduction cuts the initial sweetness, while Pernod adds a hint of licorice to the finish.

Ingredients
8-10 large, firm tomatoes
8-10 fresh basil leaves
2 Tbsp Pernod (or 1 1/2 Tbsp Ouzo)
1 1/2 cups fine sugar
4 Tbsp powdered sugar
1/2 cup water
1 egg white
1 cup balsamic vinegar

Method

1. Peel tomatoes by cutting a cross on the bottom. Boil for 45 sec, then move to ice water. Slip off peels and remove seeds.
2. Place in food processor with basil. Puree for 2 min. Strain.
3. Make simple syrup with sugar and water. Chill.
4. Mix tomato juice, syrup and pernod. Pour into mould or bowl and freeze for at least 1 hr.
5. Whisk powdered sugar and egg white in a double boiler until 140°F. Fold into tomato mixture. Freeze for a minimum of 2 hours.
6. Boil balsamic vinegar until thick and syrupy.
7. To serve, scoop sorbet into dessert bowls and drizzle with the balsamic reduction.

Yield: 6-8 servings