When tomatoes are in abundance and at their best, this sorbet is a winner. It can be served as a refreshing starter, with mozzarella skewers, or at the end of a meal or as a palate cleanser in between courses. The slight hint of chilli gives it a nice kick and the tomato and basil are a perfect combination.

Serves: 6–8

Prep: 30 minutes plus freezing time

Cook: n/a

Ingredients:

600g (1lb 5oz) large vine tomatoes
Juice of 1 lemon
200g (7oz) caster sugar
4 slices of red chilli, plus extra to garnish
12 basil leaves

Method:

• Place a clean, empty plastic container in the freezer (unless you have an ice cream
• machine).
• Using a sharp knife, make a small cross-like incision on the base of each tomato, then plunge them in boiling water for about a minute to soften the skins. Drain and carefully peel away the skins.
• Cut the tomatoes in half and remove the seeds with the help of a teaspoon, catching the juices in a small bowl under a sieve. Discard the seeds.
• Place the tomatoes with their juice in a blender. Add the lemon juice, sugar, chilli slices and basil leaves and whizz until smooth.
• If you are using an ice-cream machine, pour the mixture inside and churn.
• Otherwise, pour into the cold container, cover with a lid and place in the freezer for about 30 minutes.
• Remove and stir well with a spoon, then replace in the freezer. Continue doing this every 30 minutes for about 3–4 hours, until you obtain a sorbet like consistency.
• Remove from freezer about 5 minutes before serving, then scoop into bowls.

Extracted from: Gennaro’s Verdure: Big and bold recipes to pack your plate with veg (Pavilion Books)