Tomato Sherbet

Tomato Sherbet


3 cups coarsely chopped tomatoes (5 to 6 medium size)
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1/3 cup honey
1/4 tsp ground cinnamon
dash of ground nutmeg

In a food processor or blender, puree tomatoes. Pour through a fine sieve to remove peels and seeds. Measure 3 cups of the juice.

Add all remaining ingredients and mix thoroughly. Pour into an 8-inch square baking dish and freeze. Stir occasionally to reduce ice crystals. For a smooth texture, process in blender or food processor until smooth but still frozen; pour back into dish and freeze. You can also process again before serving.

Nutritional Information:

Nutritional Information (per serving): 63 Cal; Trace of Fat; 16 g Carb; 00 mg Cholesterol; 9 mg Sodium; 215 mg Potassium; 1 g Protein; 1 g Dietary Fiber; 14 g Sugar.

Dietary Exchanges: 1/2 Starch; 2 Veg.

B-man :wink: