Heirloom Tomato Sorbet

Published July 24, 2025

Recipe Overview

• Total Time: 35 minutes (active preparation) + freezing time (varies by method)

• Prep Time: 5 minutes

• Cook Time: 30 minutes (for simple syrup and base preparation)

• Freezing Time: 2–6 hours (depending on ice cream maker or granita method)

Ingredients

Base Ingredients

• ¾ cup granulated sugar

• 1 pound (450g) ripe heirloom tomatoes, roughly chopped (e.g., Brandywine, Cherokee Purple)

• 1½ tablespoons fresh lemon juice (from 1 small lemon)

• Pinch of flaky sea salt (e.g., Maldon)

Optional Garnishes

• Extra-virgin olive oil (for drizzling)

• Fresh basil leaves (for garnish)

Preparation Instructions

Step 1: Prepare Simple Syrup

In a small saucepan, combine the sugar with 1½ cups water. Heat over low heat, stirring gently with a whisk until the sugar dissolves completely (2–3 minutes). Remove from heat and allow to cool to room temperature (≈5 minutes). For basil-infused simple syrup (optional): Add 5–6 fresh basil leaves to the sugar-water mixture during simmering; steep for 20 minutes before cooling, then strain or remove with a slotted spoon.

Step 2: Blend the Sorbet Base

In a blender, add the chopped tomatoes, cooled simple syrup, lemon juice, and pinch of salt. Purée on high speed until completely smooth (1–2 minutes).

Step 3: Strain and Prepare for Freezing

Strain the puréed mixture through a fine-mesh sieve into an ice cream maker, pressing firmly with a spoon or spatula to extract all the sorbet base (discard pulp). For no ice cream maker, proceed to the granita method.

Step 4: Freeze with an Ice Cream Maker

Freeze the base according to the ice cream maker’s instructions (typically 20–30 minutes). Transfer the churned sorbet to an airtight container and freeze for at least 2 hours (until firm) before serving.

Step 5: Alternative Granita Method (No Ice Cream Maker)

Pour the strained base into a 9×13-inch (23×33 cm) baking pan. Freeze 1–2 hours until edges set and slush forms. Use a fork to break up crystals, then return to freezer for 1–2 hours. Repeat every 30 minutes until fully frozen into snow-like crystals (4–6 hours total). If solid, blend chunks until smooth, then refreeze. Let soften in the fridge for 15 minutes before serving.

Pro Tips & Notes

• Sugar Consistency: Sorbet requires 20–30% sugar by weight to freeze properly. Adjust sugar if desired, but avoid below 20% (risk of icy texture).

• Tomato Selection: Use ripe, flavorful heirlooms; underripe tomatoes may lack sweetness, while overripe ones can make the sorbet too acidic.

• Basil Pairing: Basil simple syrup adds depth; use 10–12 leaves for a stronger herbaceous note.

User Feedback & Reviews

• Positive: "My husband made this and it’s delicious! Not too sweet, silky smooth (Ninja Creami). A friend requested it for his birthday."

• Positive: "Mixed cherry tomatoes with heirlooms and drizzled with olive oil. Refreshing late-afternoon treat."

• Positive: "Served with balsamic syrup and defrosted basil cubes. Incredibly flavorful—skip the fork method; blend if solid."

• Negative: "Doubted the sugar-tomato combo initially, but tried multiple times. It’s not for me—taste buds disagree; will try David Tanis’ savory version instead."

Note: Adjust garnishes (olive oil, salt, basil) to personal taste; the sorbet’s sweetness balances tomato acidity for a refreshing summer dessert.