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!
1cupErythritolor other cup-for-cup sugar substitute
1cupwater
¼cupfresh gingerpeeled and grated
14.5ounceswhole peeled canned tomatoes
1limezested and juiced (keep juice and zest separate)
¼cupcandied gingerdiced small
Instructions
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.
Notes
Adapted from Vegetarian Times magazine, July/August 2013 p.73