8
large, ripe tomatoes
3 tablespoons freshly squeezed lemon juice
1 tablespoon onion juice (see note)
2 tablespoons mild honey
1/2 teaspoon ground fennel seed
1/2 teaspoon salt
1/4 teaspoon pepper
4 avocado halves
Minced fresh herbs, for garnish
Peel,
seed and purée the tomatoes through the finest grate of a food mill.
(If necessary, the ripe tomatoes can be replaced by high-quality
tomato juice that is reduced by boiling until slightly thickened.)
Add
lemon juice, onion juice, honey, fennel seed, salt and pepper to
the purée; adjust the seasoning.
Pour
into a freezer tray, cover with plastic wrap and freeze until quite
firm. (If it has frozen solid, allow the sherbet to soften at room
temperature for 30 minutes before serving.)
Scoop
the sherbet into the avocado halves and garnish with the minced
herbs. |
