Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 250grams strawberries, hulled, chopped
- 12 ice-cream wafers
- 500grams ripe truss tomatoes, deseeded, chopped
- 1 lemon, juiced
- 1/2teaspoons coarsely ground black pepper
- 3/4 cup caster sugar (save 1/3 cup for wafers)
- 2tablespoons tomato paste
Method
Step 1 of 4
Place tomato and strawberries into a snap-lock bag. Freeze for at least 4 hours or overnight.
Step 2 of 4
Combine sugar and cup water in a saucepan over medium heat. Bring to a simmer and stir until dissolved. Set aside to cool completely. Chill.
Step 3 of 4
Transfer frozen fruit to a food processor and stand for 5 minutes to soften slightly. Process until very finely chopped. Add tomato paste, pepper, lemon juice and syrup and process until smooth, scraping down the bowl if needed. Transfer to a 1L freezer-safe container and freeze for at least 4 hours or overnight.
Step 4 of 4
Meanwhile, for the wafers, place wafers on a baking paper lined tray. Combine sugar and 2 tbs water in a saucepan over medium heat and bring to a simmer. Cook until sugar is golden then remove from the heat and add 2 tbs water and swirl to combine. Use a fork to drizzle the caramel over wafers and immediately sprinkle with cracked black pepper. Set aside for 10 minutes to set. Serve scoops of sorbet with wafers.
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