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!