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Recipes

Tomato Sherbet in Avocado Cups

From Honey: A Connoisseur's Guide With Recipes

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.

 

Yields 4 servings.

Note: To make onion juice, cut onion into chunks that will fit into a garlic press; squeeze. Less desirably, substitute 1/4 teaspoon of onion salt and leave out 1/4 teaspoon of salt.

 

 

(Updated: 10/28/08 SN)


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