Tomato Sorbet

Savory, Bright and Unexpected

Tomato Sorbet

Savory, Bright and Unexpected

A number of years ago I was on a vacation in France and had a palate-changing series of meals in several restaurants near Lyon.  At one lunch I had a slice of fois gras that was served with a small spoonful of savory tomato sorbet.  I had expected the fois gras to be the treat.  But the acidic tomato taste that had a little cayenne heat confused my mouth with its icy surface and made a profound flavor memory.

I came home and finding no recipe that duplicated what I tasted in Lyon, I experimented with my little ice cream maker.  I came up with my own combination of cooked and raw tomatoes, plus some seasonings that are often associated with a Bloody Mary to produce the right combination of bright tomato taste and spice. 

I apply the same principles for this savory sorbet as for one that is sweet:

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