GOLDEN TOMATO SORBET WITH FRESH BASIL
2-1/2 pounds golden tomatoes
2 anchovy filets
2 tablespoons fresh lime juice
2 tablespoons olive oil (preferably Basil Oil)
1/2 teaspoon Tabasco Sauce
1/2 teaspoon Worchestershire Sauce
1/2 teaspoon freshly ground white pepper
1/4 cup thinly cut fresh basil leaves.
Peel, core, halve and seed the tomatoes reserving the juices as described in the Master Recipe for Slow Cooked Tomato Sauce on Page 2. Coarsely chop the tomato halves and puree them with the collected juices and anchovies.
Add the remaining ingredients with the machine running. Chill thoroughly and freeze according to the directions that accompany your ice cream freezer.
Serve the same day you make it. Any left-overs that are refrozen can be softened by running briefly in a food processor.
Yield: 1 quart