Japanese Desserts Recipes - Tomato Cognac Sorbet

Ingredients

• 4 large ripe tomatoes

• 3 cups (750 ml) water

• 1/2 oz (100 g) sugar or slightly more, to taste

• 1 teaspoon salt

• 2 tablespoons cognac or brandy, or more to taste

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Method:

1. Blanch the tomatoes in a large pan of boiling water for about 15 seconds, remove and place in cold water. As soon as the tomatoes are cool enough to handle, peel.

2. Pour the water, sugar and salt into a large saucepan and bring to a boil. Add the tomatoes and simmer gently until they are tender. Remove from the heat, add the cognac and leave to cool.

3. Blend the tomatoes and the cognac. Transfer the mixture to the freezer container of a one-gallon ice-cream maker and freeze according to the manufacturer's instructions. Scoop into chilled serving cups to serve.

Note: Alternatively, you can serve the tomatoes whole. Refrigerate until just before serving. Dish the tomatoes into chilled, individual glass bowls with a little syrup.