Tomato Cocktail Sorbet
|Ripe tomatoes/2 cups canned tomato juice||2 Pound, peeled|
|Worcestershire||1 1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Liquid hot pepper seasoning||1⁄2 Teaspoon|
Core tomatoes, cut in half crosswise, and gently squeeze out seeds; discard seeds or reserve for other uses.
Whirl seeded tomatoes in a blender or food processor until pureed, adding Worcestershire, cumin, celery salt, and hot pepper seasoning.
Season puree to taste with salt and pepper.
Pour puree into an 8- or 9-inch-wide metal pan.
Cover airtight and freeze at 0° or colder until solid, at least 5 hours; frozen puree can then be stored for up to 1 month.
To serve, let puree stand at room temperature for 15 to 20 minutes to soften slightly; then break into chunks with a heavy spoon.
Whirl chunks in a food processor or beat with an electric mixer (start slowly, then beat faster as mixture softens) until a thick, icy slush forms.
You may also freeze puree in a self-refrigerated ice cream machine, following the manufacturer's directions.
Sorbet has the best texture when softly frozen— just after it is beaten into slush.
At this point, it can be held in the freezer for up to 20 minutes.
If stored longer, cover; before serving, let sorbet stand at room temperature until you can break it up with a spoon.
If desired, you can whirl or beat sorbet again.
Because sorbet melts quickly, serve it in small cups.