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October 1998 Issue
Harvest on Display
by Ronda L. Halpin
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Tomato-Grapefruit Sorbet

This tangy sorbet is sure to leave your guests impressed. After finishing a great meal, it makes a great statement.
  • 1 c. sugar
  • 1 c. water
  • 4 c. chopped tomato, blended until smooth
  • 4 c. grapefruit juice
  • 1 tsp. orange juice concentrate, undiluted
  • 2 egg whites, chilled and lightly beaten
Combine sugar and water in a small saucepan. Stir over medium heat until sugar dissolves. Simmer for 5 minutes. Remove from heat and chill in a covered jar.

Combine chilled sugar water, tomato, grapefruit juice, and orange juice concentrate in a plastic container. Place in the freezer. Whisk when crystals begin to form. Whisk 3 more times during the freezing process at hourly intervals until the sorbet has a slush-like consistency. Add the egg whites halfway through the freezing process. Move the sorbet to the refrigerator to soften 20 minutes before you are ready to serve it.

  • Yields: 8 servings
  • Preparation Time: 20 minutes, plus 3 1/2 hours freezing time
 

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