Virgin Mary Sorbet – An Easy Tomato Recipe

Virgin Mary Sorbet, you say?! What happens when you cross a classic, non-alcoholic drink with a frozen dessert? You get Virgin Mary Sorbet!

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What an awesome summer dessert #recipe! Virgin Mary Sorbet from #DinnerDone #shop

Two simple things that I love about summer are fresh produce like tomatoes, peppers, and squash, and warm days that allow for cooling down with frozen desserts like ice cream, gelato, and sorbet.  Today’s Virgin Mary sorbet recipe allows offers both of those simple favorites in one delicious dish.

I don’t have to be a psychic to know that a few of you are finding the idea of this savory dessert a little bit strange. It’s okay.

I’m a “color outside of the lines” type of girl, but I’m confident that if you enjoy tomato juice, virgin Bloody Mary’s, and/or frozen desserts like sorbet, you’ll absolutely love this virgin Mary sorbet. Think of it as a fresh tomato mocktail that is a snow cone, or something similar. Lime and tomato go together like peanut butter and jelly, and the ginger brings a touch of spicy zing. It’s amazing!

What an awesome summer dessert #recipe! Virgin Mary Sorbet from #DinnerDone #shop

Here’s the thing: Wisconsin was hit with a doozy of a winter, which means that fresh tomatoes aren’t ready yet. Besides, I live in an apartment complex that doesn’t provide me with room for a garden to grow them anyway. That’s where Hunt’s came into the picture perfectly, helping me out with this recipe.

The nutritional value of tomatoes is something that you don’t find on all canned tomato products, but Hunt’s uses a unique flash steam peeling method that assures the tomatoes will retain their great taste and their nutritional value. Here are a few food facts to add to your brain: 🙂

Food Facts – Tomatoes

  • According to the U.S. Department of Agriculture, there are over 25,000 varieties of tomatoes in the world. Many of them are hybrid versions, but heirloom tomatoes have become quite popular lately.
  • According to the same source, Americans eat 22 to 24 pounds of tomatoes per person, per year. (More than half of those are in the form of ketchup and tomato sauce.)  Americans consume 3/4 of their tomatoes in a processed form, like canned tomatoes.
  • Tomatoes are loaded with lycopene, beta-carotene, phytoene, and phytofluene.  In plain English, those are important anti-inflammatory nutrients known as cartenoids.  Anti-inflammatory agents are important, especially to anyone trying to lose weight, because when you reduce inflammation, it can boost your weight loss hormones, such as leptin, to work more efficiently, allowing you to lose weight.*

Because of the flash steam peeling that Hunt’s uses, I feel like it’s a great choice when I’m looking for convenience, but still want the nutrition and health benefits of fresh tomatoes.  When I picked up a can of the Hunt’s tomatoes at Walmart, I did a quick review of  the ingredient and nutrition label, and was really happy with what I read.


OK, learning time is over.  It’s time to dig into to some sweet, spicy, frozen virgin Mary sorbet goodness!

What an awesome summer dessert #recipe! Virgin Mary Sorbet from #DinnerDone #shop


What an awesome summer dessert #recipe! Virgin Mary Sorbet from #DinnerDone #shop

Here’s the virgin Mary sorbet recipe. Enjoy!

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Virgin Mary Sorbet - An Easy Tomato Recipe

Prep Time 1 hr, 15 Yields 1

Using a fresh ginger-lime simple syrup made with sugar substitute and adding bits of crystallized ginger give this tomato sorbet a walk on the sweet side, without all of the calories and sugar!


  • 14.5 ounces (1 can) whole peeled canned tomatoes (I used Hunt's)
  • 7.5 ounces (1 cup) cup-for-cup sugar alternative (I used erythritol)
  • 1/4 cup fresh ginger, peeled and grated
  • 1 lime, zested and juiced (keep juice and zest separate)
  • 1/4 cup crystallized ginger, diced small


  1. Bring sugar and 1 cup water to a boil in saucepan. Boil for 1 minute. Add ginger and lime zest, and remove from heat. Transfer to a large heat resistant bowl.
  2. Purée tomatoes and lime juice in food processor until liquefied. Stir into the ginger syrup; chill for at least 1 hour, or until the mixture has completely cooled.
  3. Strain tomato mixture through a fine-meshed sieve to remove seeds and skins. (You should have about 4 cups liquid.)
  4. Churn in an ice cream maker according to manufacturer’s directions. Transfer to a 1-quart container, cover, and freeze until set.

Recipe Notes

Adapted from Vegetarian Times magazine, July/August 2013 p.73

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Thank you so much for visiting me today!

If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
For more great tomato recipes and information on Hunt’s tomatoes visit my other tomato recipes, and link to Hunt’s at and

If you’re Pinterest obsessed (like I am!), take a look at their recipe inspiration boards HERE.  While you’re there, you can hook up with MY BOARDS, too!

Hunt’s has a fabulous Facebook page and Twitter account too!

* For more information on the health benefits of tomatoes, check out this article from Dr. Leo Galland (via Huffington Post).

27 Replies to "Virgin Mary Sorbet - An Easy Tomato Recipe"

  • comment-avatar
    lane & Holly @ With Two Spoons August 2, 2016 (8:47 pm)

    So unique! I’d pick the savory every time so I bet I would love this!

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  • comment-avatar
    Margot C October 13, 2014 (2:00 pm)

    This is so lovely. I’d like to try it with some real heirloom tomatoes that I have canned instead of the store bought. This is what the English call a pallet cleaner!

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    […] thing.  With the heat index soaring upwards of 100 degrees for most of the nation, my recipes for Virgin Mary Sorbet, Chilled Cucumber Soup and Chilled Cantaloupe Soup have been the most popular (and most heavily […]

  • comment-avatar
    Kitchen Kelli June 15, 2014 (5:55 pm)

    Why this just sounds fabulous – I can’t wait to try it. Cold and tomato-y!

  • comment-avatar
    Candi June 13, 2014 (6:19 pm)

    This is so different, I never thought about making this into a sorbet.

    • comment-avatar
      Chef Becca June 13, 2014 (6:27 pm)

      Thanks so much, Candi!
      The longer you know me, the more you’ll realize that many of my recipes walk on the wild side 🙂

  • comment-avatar
    Jaime @ Mom's Test Kitchen June 13, 2014 (10:26 am)

    This is awesome creative Becca! I can’t wait to try it out!!

    • comment-avatar
      Chef Becca June 13, 2014 (6:28 pm)

      Thanks so much, Jaime! I hope you DO try it!

  • comment-avatar
    Heidi June 11, 2014 (10:50 pm)

    What a unique dessert idea. Tomato is a fruit, so why not!

    • comment-avatar
      Chef Becca June 12, 2014 (9:22 am)

      Exactly, Heidi! Why not, when you can! 🙂

  • comment-avatar
    David @ Spiced June 11, 2014 (6:32 pm)

    This is super creative! I would never have thought about turning a bloody mary into a frozen dessert…that’s why I love your posts, Chef Bec!

    • comment-avatar
      Chef Becca June 12, 2014 (9:23 am)

      Aww… You are so sweet, Dave. Thank you!

  • comment-avatar
    Heather June 11, 2014 (9:56 am)

    I saw this in our board yesterday and pinned. Love!

  • comment-avatar
    Christina @ It's a Keeper June 11, 2014 (9:16 am)

    What a fun, cool summer treat!

  • comment-avatar
    Christine from Cook the Story June 11, 2014 (9:02 am)

    Oh my gosh, Becca! This is SUCH a unique and awesome use of tomatoes!

  • comment-avatar
    [email protected] June 11, 2014 (7:08 am)

    Oh wow this is so creative and unique! I bet it’s delicious!

    • comment-avatar
      Chef Becca June 11, 2014 (7:25 am)

      Thanks so much, Rachael! It’s really a fun flavor, and we enjoyed it very much!

  • comment-avatar
    Clare June 11, 2014 (12:56 am)

    I love to come over and see what awesome recipe you’ve created this week. I would never have thought of mixing those ingredients together! As the weather warms up anything cool and refreshing gets a thumbs up from me!

  • comment-avatar
    Lindsay @ The Lean Green Bean June 10, 2014 (6:56 pm)

    this is one of the most creative recipes i’ve seen in a while! Yet so simple!

    • comment-avatar
      Chef Becca June 10, 2014 (9:15 pm)

      Thank you so much, Lindsay! I Had lots of fun with the recipe development for this post 🙂

  • comment-avatar
    Jenni June 10, 2014 (1:08 pm)

    Love the addition of crystallized ginger, Bex!

    • comment-avatar
      Chef Becca June 10, 2014 (1:24 pm)

      Thanks much, Ms. J! It adds a nice little bit of texture and chewiness against the smooth sorbet. Quite yummi, if I do say so 🙂

  • comment-avatar
    Karen @BakingInATornado June 10, 2014 (10:56 am)

    I’m fascinated with how your mind works, such a unique use for tomatoes. Anything frozen is on my list to try as we head into the summer!

    • comment-avatar
      Chef Becca June 10, 2014 (1:25 pm)

      My mind is definitely not normal, Karen! LOL
      Thanks so much for the nice comments you always leave for me. I appreciate them…and YOU…very much 🙂

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