For our final recipe to celebrate British Tomato Fortnight, we are giving you an exclusive look at The Vegan Ice-Cream Bible by Lucy Allary which is being published at the end of the month and is available to pre-order now!

Tomato and Balsamic Vinegar Sorbet

This sorbet has a unique flavour that is both sweet and sour which brings to mind a cold tomato soup. This is a refreshing and unusual sorbet flavour that showcases the versatility of tomatoes in a new way. It’s a delicious and unforgettable experience for anybody who likes to try out new flavours. This sorbet is reminiscent of Bloody Mary, which leads me to suspect that a shot of alcohol could certainly enhance this flavour.

INGREDIENTS

90 g sugar
90 g dextrose
6 g salt
1.5 g stabiliser
750 ml tomato juice
60 g light agave syrup
10 ml lemon juice
1 tsp balsamic vinegar
1 pinch salt

METHOD

1. Combine the sugar and dextrose in a bowl. Use letter scales to weigh out the salt and stabiliser and add them to the bowl. Mix everything thoroughly with a whisk.
2. Add the tomato juice to the dry ingredients while stirring briskly with a whisk. Add the agave syrup and then blend the mixture with a hand-held blender until smooth.
3. Season with the lemon juice, vinegar, salt and pepper.
4. Fill the ice-cream maker with the mixture and churn according to the manufacturer’s instructions.
5. Transfer the creamy sorbet to a pre-chilled, airtight container and freeze overnight at a temperature of at least -18°C.

Serving temperature: about -15°C; thaw the sorbet for 5–10 minutes at room temperature.

Tip: Optionally, mix 20 g basil leaves into the sorbet mixture.