Tomato Sorbet

• Generous 1 1/2 pounds (0.75 kg) ripe summer tomatoes
• 1 1/2 cups (360g) water
• 3/4 cup (150g) granulated sugar
• 6 tablespoons (102g) light corn syrup
• 2 teaspoons (10g) Invert Sugar (page 185)
• 2 tablespoons plus 1 teaspoon (12g) nonfat milk powder

1. Core the tomatoes and cut them into chunks.
2. Put them in a food processor and process to a smooth puree.
3. Strain into a bowl.
4. Pour the water into a saucepan with the granulated sugar, corn syrup, invert sugar, and milk powder and whisk.
5. Bring to a boil over medium-high heat.
6. Pour into the tomato puree and mix with an immersion blender.
7. Let cool.
8. Cover with plastic wrap and refrigerate overnight.
9. Mix again with the immersion blender, then freeze in an ice cream maker.
10. Pack into a plastic container and freeze for at least 2 hours before serving.

generous, water, sugar, light corn syrup, invert sugar, milk

Taken from www.epicurious.com/recipes/food/views/tomato-sorbet-376882 (may not work)