Photo by Martin Spilker
Courtesy of Sycamore Restaurant in Columbia
Makes 12 Servings
2 cups water
¾ cup sugar
¼ cup sherry vinegar
¼ cup vodka
2 teaspoons salt
1 teaspoon cracked pepper
4 pounds heirloom tomatoes, peeled
In a small saucepan, combine all ingredients except for the tomatoes. Stir over medium heat until sugar and salt are dissolved. Set aside to cool.
Process the tomatoes in a food mill to purée and seed them. Combine the tomato purée with the water-and-sugar mixture and freeze in an ice cream maker according to manufacturer’s directions.
Note: Flavored or infused vodka, such as lemon or pepper, may be used. The vodka is optional, but since this recipe doesn’t use much sugar, the alcohol helps keep the sorbet from freezing rock-hard.