Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds ripe tomatoes

  3. 2 shallots

  4. 1 rib celery with leaves

  5. salt

  6. 2 teaspoons sugar

  7. 2 cloves

  8. 1 cinnamon stick

  9. 1 strip orange rind

  10. 2 egg whites

  11. 1 lemon -- juice of

  12. 1/2 cup sour cream

  13. 6 mint leaves -- (6 to 8)

Instructions Jump to Ingredients ↑

  1. Wash and core tomatoes, chop them, and drop them into a stainless steel or enamelware saucepan. Peel and mince shallots and add to tomatoes, along with the celery rib, 1 tsp salt, the sugar, the crushed heads of the cloves (do not use the stems.), the cinnamon stick broken into small pieces, and the orange rind. Bring to a boil, then simmer over very low heat until tomatoes are very soft, about 30 minutes.

  2. Discard cinnamon stick pieces, orange rind and celery. Put everything else through a food mill, then force through a fine sieve. Taste, and add more salt if needed.

  3. Pour into a loaf pan and freeze for 1 hour. Beat egg whites with lemon juice and a pinch of salt until stiff but not dry. Scrape frozen sherbet into a cold bowl, beat with a rotary beater until smooth, then fold in egg whites.

  4. Return to freezer and freeze for 3 hours, or until firm. Serve as a first course, garnished with sour cream and mint leaves, or as a 'refresher' after the main course of a heavy dinner


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