Description
Tomato melon sorbet is peak summer in a bowl—juicy heirloom tomatoes and ripe cantaloupe churned with basil syrup, then finished with olive oil and pecorino cheese. Sweet, salty, and refreshing, it’s the kind of dessert that makes summer heat feel almost worth it.
Ingredients
Units
Scale
- 3/4 cup granulated sugar
- 1 and 1/2 cups water
- 10 large basil leaves
- 4 heirloom tomatoes, quartered
- 2 cups cantaloupe, roughly sliced
Garnish
- 1/2 cup Pecorino Romano cheese, grated
- extra virgin olive oil to drizzle
Instructions
- Freeze the ice cream maker bowl: Place your freezer bowl in the freezer for 12-24 hours. While the bowl is freezing, prepare the sorbet base as it will need to be refrigerated overnight.
- Make the simple syrup: In a small saucepan, bring the sugar and water to a gentle simmer, whisking occasionally. Remove from the heat once the sugar has been dissolved. Add the basil leaves and let cool completely at room temperature.
- Prepare the sorbet base: Pour the simple syrup through a fine mesh strainer into your blender and discard the basil leaves. Next, add the tomatoes and cantaloupe and blend until smooth and creamy. Pour through a fine mesh strainer into an airtight container and refrigerate for 12-24 hours.
- Churn the sorbet: Assemble the frozen bowl onto the base of your ice cream maker then insert the paddle into the center of the bowl. Place the lid on top then turn on the machine. Begin to pour your chilled sorbet base through the opening in the lid. Allow the machine to churn for 15-30 minutes until it reaches a creamy, sorbet-like texture.
- Freeze the sorbet: Transfer the churned sorbet to an airtight freezer-safe container and place in the freezer for at least 4 hours prior to serving.
- Assemble: When ready to serve, remove the sorbet from the freezer and let sit at room temperature for 10 minutes to soften slightly. Place a few scoops of the sorbet into a small bowl. Garnish with a drizzle of olive oil and a dusting of Pecorino. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes, plus freezing as needed
- Category: Dessert
- Method: Ice cream maker
Nutrition
- Calories: 132
- Sugar: 21g
- Sodium: 116mg
- Fat: 4g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg