Gluten-Free n’ Vegan Tomato Sorbet

Just in time for some delicious, Jersey tomatoes here is one of my favorite recipes, which I created from my father’s garden back in New Jersey.  This sorbet is a perfect way to enjoy farm-fresh tomatoes bursting with Vitamin C and Lycopene.

Ingredients

  • 10 large tomatoes
  • 16 oz. agave nectar
  • 3 Tbsp. horseradish
  • 2 tsp. chili powder
  • 1 tsp. lime juice
  • 1 tsp. lime zest
  • 2 tsp. hot sauce
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • Sea salt and freshly ground white pepper, to taste

Directions

  1. Fill a large pot with water on the stove top, over medium-high heat and bring to a boil.
  2. Blanch tomatoes by submerging them in boiling water, then immediately remove them and place in an ice bath.
  3. Combine all ingredients into a food processor or blender; pulse for 1 minutes or until smooth.
  4. Transfer mixture into an ice cream maker; spin for 35-40 minutes.
  5. Transfer sorbet mixture into a container, covered in the freezer for 2 hours.
  6. Remove from freezer and serve with freshly grilled tofu, fish or chicken.
  7. Enjoy!

I am thrilled to announce my winning recipe for the USA Rice Federation’s Rice Bowl Recipe Contest!  Thank you and I hope you all enjoy creating this delicious n’ healthy gluten-free rice bowl!

Enjoy!

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Amie | 
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3 replies
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  1. [...] It’s that time of the year when my kitchen counter is filled with ripe tomatoes. [...]

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