Cherokee purple heirloom tomato sorbet
Sorbets
I could not resist making a savory sorbet; it has been very hot and humid here on Oahu and, anyway, I do not think heirloom tomatoes need to be cooked to be appreciated. They are perfect just as they are. Making sorbet out of these summer beauties is a taste treat – as it melts in your mouth the sweetest, freshest tomato flavor bursts forth. This is the perfect starter for a hot summer alfresco soiree. Since there is not as much sugar in this sorbet, for best texture, use on the same day as you make it. This should not be difficult – it is delicious. It's up to you whether or not you want to strain out the seeds. <br /> <br />Note: I used two Cherokee Purple Heirloom tomatoes and one German Pink Heirloom tomato (that is what I had); feel free to use all Cherokee Purples (they are divine) or a mix of "sweet" heirlooms. <br /> <br />
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