Tomato-Chili Sorbet

Ingredients

• 600 g ripe tomatoes
• 1 small red chili pepper
• 9 mint stems
• 0.5 small lemon
• Salt
• 2 tsp Liquid Honey

Instructions

1. 1.

   Bring plenty of water to a boil in a large pot. Briefly add the tomatoes, remove them, rinse cold and peel the skins.

2. 2.

   Trim the stem ends into wedges, halve the tomatoes and seed them with a teaspoon.

3. 3.

   Slice the chili pepper lengthwise, deseed, wash and finely chop.

4. 4.

   Rinse the mint, shake dry. From 3 stems pluck the leaves and roughly chop. Squeeze half a lemon and measure out 1 tbsp juice.

5. 5.

   Add lemon juice to the tomatoes, chili and chopped mint in a tall container and blend with an immersion blender until smooth. Season with salt, remaining lemon juice and honey. Freeze the mixture in an ice cream maker. Garnish with mint and serve immediately.