Savory Japanese Tomato Sorbet (3-Ingredient)

Name: Savory Japanese Tomato Sorbet (3-Ingredient)
Prep time: 15 min
Total time: 480 min
Yield: 6 servings
Cuisine: International
Ingredients: 150 g erythritol (or sugar); 10 g gelatin; 460 ml warm water; 400 g tomatoes (ripe); red chili (a little, to taste); 10 g salt

Light Japanese-style tomato sorbet set with gelatin and erythritol, kissed with chili and salt. Frozen into a spoonable granita, refreshing without cream or sugar.

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15 min prep / 480 min total

18 kcal

2g protein

6 servings

Easy

Watch How to Make This

Ingredients

Instructions

Mix 150g erythritol with 10g gelatin, then stir in 460ml warm water and let rest 10-.
Warm gently until the gelatin and erythritol dissolve, but do not boil, then cool.
Blend 400g tomatoes with a little red chili and 10g salt, then strain through a sieve.
Whisk the tomato puree into the chilled gelatin mixture and pour into a mould.
Freeze overnight, stirring twice in the first hour for a clean granita texture.