🍓🍅 Tomato & Strawberry Sorbet with Basil Sugar

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Sweet meets savory in this unexpected but completely addictive summer dessert. Juicy strawberries and ripe tomatoes get blended into a refreshing sorbet that’s finished with a dusting of basil sugar. Bright, herbaceous, and perfect for al fresco evenings, it’s the kind of dish that makes you do a double take—in the best way.

Tomatoes in dessert? Hear me out. When perfectly ripe, they’re sweet, juicy, and complex, just like a good berry. Paired with peak-season strawberries and just a hint of lemon, they churn into a sorbet that’s lightly savory, deeply refreshing, and totally unforgettable.

🍓 Tomato & Strawberry Sorbet with Basil Sugar

Ingredients (Makes ~1 pint):

  • 1 cup ripe strawberries, hulled

  • 1 cup ripe tomatoes, chopped (cherry or heirloom)

  • ¼ cup sugar

  • Juice of ½ lemon

  • Pinch of salt

For the Basil Sugar:

  • ¼ cup granulated sugar

  • 5–6 fresh basil leaves

Instructions:

  1. Blend the Sorbet Base: In a blender, combine strawberries, tomatoes, sugar, lemon juice, and a pinch of salt. Blend until smooth. Taste and adjust sweetness or acidity as needed.

  2. Strain (Optional): For an ultra-smooth texture, strain the mixture through a fine mesh sieve to remove seeds and skins.

  3. Chill: Refrigerate the mixture for at least 2 hours so it’s nice and cold before churning.

  4. Freeze:

    • With an ice cream maker: Churn according to your machine’s instructions, then freeze until firm (about 2–4 hours).

    • Without an ice cream maker: Pour into a shallow dish and freeze, stirring vigorously with a fork every 30–60 minutes for 3–4 hours until smooth and scoopable.

  5. Make the Basil Sugar: Pulse basil leaves and sugar in a small food processor or spice grinder until the mixture is fine, fragrant, and bright green.

  6. Serve: Scoop the sorbet into bowls or coupe glasses. Sprinkle generously with basil sugar. Optionally: add a drizzle of olive oil or a crisp shortbread cookie on the side.

🌿 Make Ahead Tip: The sorbet can be made and frozen up to 3 days in advance. Store basil sugar in an airtight container and use within 24 hours for peak flavor and color.

This sorbet is sunshine in a scoop—perfect for garden parties, dinner parties, or anytime you need a little culinary magic.

Hosting? Here’s a version for 6!

🍓 Tomato & Strawberry Sorbet with Basil Sugar

Ingredients (Serves 6 | Makes ~1.5 quarts):

  • 3 cups ripe strawberries, hulled

  • 3 cups ripe tomatoes, chopped (cherry or heirloom)

  • ¾ cup sugar

  • Juice of 1 1/2 lemons

  • ½ tsp salt

For the Basil Sugar:

  • ½ cup granulated sugar

  • 12–15 fresh basil leaves

Instructions:

  1. Blend the Sorbet Base: In a blender, combine strawberries, tomatoes, sugar, lemon juice, and salt. Blend until smooth. Taste and adjust sweetness or acidity as needed.

  2. Strain (Optional): For an ultra-smooth texture, strain the mixture through a fine mesh sieve to remove seeds and skins.

  3. Chill: Refrigerate the mixture for at least 2 hours so it’s nice and cold before churning.

  4. Freeze:

    • With an ice cream maker: Churn according to your machine’s instructions, then freeze until firm (about 2–4 hours).

    • Without an ice cream maker: Pour into a shallow dish and freeze, stirring vigorously with a fork every 30–60 minutes for 3–4 hours until smooth and scoopable.

  5. Make the Basil Sugar: Pulse basil leaves and sugar in a small food processor or spice grinder until the mixture is fine, fragrant, and bright green.

  6. Serve: Scoop the sorbet into bowls or coupe glasses. Sprinkle generously with basil sugar. Optionally: add a drizzle of olive oil or a crisp shortbread cookie on the side.