Tomato and Rosemary Sorbet

This savoury sorbet is an unusual finish to a meal or an in between courses palate cleanser
Thursday , 11 April 2013
Tomato and Rosemary Sorbet
Tomato and Rosemary Sorbet

2 cups tomato juice
1 tbsp tomato paste
3 tbsp ketchup
1 garlic clove, diced
50g brown sugar
2 fresh rosemary sprigs, finely chopped
A pinch of coarse salt
2 tbsp lemon juice

1 Pour all the ingredients in a large saucepan. Mix well and allow to caramelise over a low heat for 15 minutes, stirring regularly.
2 After cooling, put the mixture into a sorbet maker and proceed as indicated. Or, put it in a metal tray in the freezer for 24 hours. 

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