Well, well, well...tomato sorbet...shouldn't be that difficult to make. Afterall, I had grown my own tomatoes, roasted them, put them through a food mill and froze the puree at the end of last summer.
Carb Lover's post inspired me to use my Sweet Hazel Mae (yellow) tomatoes to make a tomato sorbet as an intermezzo for an Italian dinner.
This was by far the most difficult thing I have made. My brain just could not get around these flavors. I wanted it to have a certain garden-sweetness, but also a savory component.
I added some sugar, then found it too sweet. Then I added Meyer lemon juice and a bit of sherry vinegar, then found it too acidic.
At this point I found it to be too "monotone", so I infused the puree with fresh thyme and peppercorns. This improved the flavor greatly. Still, in the end, the flavors could not be reconciled in my brain (and my forte is rescuing/balancing flavors).
Shockingly, my 8 year old daughter loves it. Garnishing it with a bit of creme fraiche made it "almost" successful in my eyes. I wish you all could come over for a taste--I'd love your opinion!
Anyway, it is a great palate cleanser, and is pretty to boot. If I ever see "Tomato Sorbet" on a restaurant menu, I will surely order it--if for no other reason than to see if the "chef" was able to conquer this most challenging feat (at least challenging for me).