By Chef Jo Ann Kim

July 2021

Serves 3

Ingredients

  • 2 lbs tomato, chopped
  • 1 1/4 tsp salt
  • 1 tsp tarragon or basil
  • 1/4 cup sugar
  • 1 tbsp olive oil
  • 1 tbsp Chartreuse
  • Zest of 1 orange
  • 2 tbsp basil seed topping
  • 2 tbsp raw honey
  • 1 cup water

Steps

  • Toss together tomatoes and 1 tsp salt together and place in a colander over a large mixing bowl.
  • Leave for 5 hours to overnight.
  • Save juice for another use.
  • Blend tomatoes, tarragon, sugar, 1/4 tsp salt and orange zest together until smooth. Cook in a medium pot, simmering for 20-25 minutes until thickened.
  • Whisk in olive oil, chartreuse and chill tomato base until very cold.
  • Spin in an ice cream maker to manufacturers directions. Meanwhile, mix basil seed with water and honey until plumped.
  • Spoon over chilled tomato sorbet when serving.
  • Enjoy!