Yes. Ice Cream… Well, sorbet actually 🙂
You will need an ice cream maker to make this recipe. If you don’t have an ice cream maker, follow the steps on this website: http://www.tasteofhome.com/recipes/how-to-cook/how-to-make-ice-cream-without-an-ice-cream-maker
7 ripe medium to big sized tomatoes
20 fresh fragrant basil leaves
Juice of 3 lemons
2 cups powdered jaggery
1 cup water
Finely chop the basil leaves.
In a small pan, bring to a boil – water, jaggery and basil leaves. Stir so that the jaggery dissolves completely. Cover and keep aside for about an hour.
Peel and deseed the tomatoes. Puree them. Add the lemon juice.
Add the basil jaggery water to the tomato puree and stir well so that everything is nicely mixed. Chill in the fridge for 1-2 hours.
Put the mixture into an ice cream maker and let it churn.
You will be surprised and delighted at the creaminess of the sorbet and the utterly amazingly different taste that will explode on your tongue!
Makes enough for 5-7 people.
Mayur found it a little too sweet for his taste, I didn’t. If you are like Mayur, I would suggest using maybe half a cup less jaggery.