May 17, 2014 11:27 am
Updated: May 17, 2014 1:12 pm

Windset Symphony Sorbet : Heirloom-Style Tomato Sorbet



50ml Olive oil

150g Onions, finely chopped

2g Sprig thyme

1pc Zest’s dried orange

1kg Windset Farms Symphony™ Heirloom-Style Tomatoes, seeded, chopped

10g Tomato purée

6g Sea Salt

1pnch Cayenne pepper

500g Windset Farms Concerto™ Grape Tomatoes, seeded, chopped

10g Basil

6pc Tarragon Leaves

100ml 50 / 50 Stock syrup

20ml Red wine vinegar

Salt & pepper to taste

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• Strain discarded seeds from the Symphony tomatoes through a fine sieve to

collect the juice – lots of flavor here!

• Sweat onions, thyme and orange zest’s in olive oil until soft for 5 minutes in a

heavy bottom sauce pan

• Add tomato purée and chopped Symphony tomatoes and collected juice, cook

for 25 – 30 minutes over medium heat

• Remove from heat and add basil and tarragon. Steep for 5 minutes

• Add all remaining ingredients, liquefy until smooth. Pass through a fine sieve

• Place into sorbet machine and churn until frozen

NOTES: The sorbet is best used within 4 hours due to its low sugar content.

If you do not have a sorbet machine at home the sorbet mix can be frozen on a flat tray.

Once frozen place into a food processor and blend until smooth. Return this to the

freezer to set up 2 hours prior to serving

Stock syrup 100ml water boiled with 100g sugar, pass, cool.



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