Tomato And Basil Sorbet
|Canned tomato juice||850 Milliliter (1 Can)|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Worcestershire sauce||1 Teaspoon|
|Finely chopped basil||2 Teaspoon|
|Dry white wine||2 Tablespoon|
|Tabasco sauce||2 Drop|
|Basil leaves||4 (For Garnish)|
Mix the tomato juice, lemon juice, Worcestershire sauce, basil, wine and Tabasco together.
Season with salt and pepper to taste.
Pour into a rigid freezerproof container, cover, seal and freeze for about 1 1/2 hours, until mushy.
Turn into a bowl and whisk well.
Return to the container and freeze for a further 1 hour, then whisk again.
Whisk the egg whites until stiff then fold into the tomato mixture.
Freeze until firm.
Transfer to the refrigerator 30 minutes before required to soften slightly.
Spoon into chilled individual dishes and serve garnished with basil.