Tomato-strawberry sorbet

4-6 servings
Tomato-strawberry sorbet
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300 g ripe tomatoes
300 g strawberries
3 tbsp freshly squeezed lemon juice
3 tbsp Dansukker Glucose Syrup
4 tbsp Dansukker SteviaSugar

Liquidise the tomatoes and strawberries. Strain through a sieve to remove the pips. Mix all the ingredients. Churn in an ice cream machine. Alternatively, pour the mixture into a tub and freeze for at least 5 hours. Stir a few times during freezing. Remove the sorbet from the freezer about 10 minutes before serving.

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