Tomato Sorbet

Ingredients

• a pound of ripe and very red tomatoes
• a pint of water
• the juice of a lemon
• three sliced apples
• two tablespoonfuls of apricot jam
• 5oz. to 6oz. of sugar
• flavour with rum or brandy to taste

Method

1. 1

   Slice tomatoes into a pan with water, lemon juice, sliced apples, apricot jam, and sugar.

2. 2

   Bring to a boil, then simmer until tender enough to pulp.

3. 3

   Add liquid carmine if necessary, strain, cool, and flavor with rum or brandy.

4. 4

   Freeze until slightly firm, then fill the centre of the mould and freeze for 2 to 3 hours.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

tomato sorbet, made thus : slice down a pound of ripe and veiy red tomatoes into a pan with a pint of water, the juice of a lemon, three sliced apples, two tablespoonfuls of apricot jam, and 5oz. to 6oz. of sugar, bring this all to the boil, then allow it to simmer till tender enough to pulp, when you add a few drops of liquid carmine, if necessary, and tammy it ; when cool, flavour with rum or brandy to taste

Cook this with the app: pantry check, scaling, and the assistant.