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

Virgin Mary Sorbet

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!
Course Dessert
Cuisine American
Prep Time 35 minutes
chill time 1 hour
Total Time 1 hour 35 minutes
Servings 4 cups
Calories 55kcal


  • 1 cup Erythritol or other cup-for-cup sugar substitute
  • 1 cup water
  • 1/4 cup fresh ginger peeled and grated
  • 14.5 ounces whole peeled canned tomatoes
  • 1 lime zested and juiced (keep juice and zest separate)
  • 1/4 cup candied ginger diced small


  • 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.
  • 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.
  • Strain tomato mixture through a fine-meshed sieve to remove seeds and skins. (You should have about 4 cups liquid.)
  • Churn in an ice cream maker according to manufacturer’s directions. Transfer to a 1-quart container, cover, and freeze until set.


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


Serving: 1cup | Calories: 55kcal | Carbohydrates: 16g | Protein: 1g | Sodium: 152mg | Potassium: 235mg | Fiber: 1g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 14.8mg | Calcium: 37mg | Iron: 1.1mg