Tomato, Beetroot, Tahoon Cress and Chilli Sorbet (Plant Based)

Ingredients 

• 200g boiling water 
• 126 g sugar 
• 500g peeled plum tomatoes (tinned or fresh) 
• 200g cooked beetroot 
• 6g xanthan gum  
• 2g Superneutrose 
• 20g salt (or to taste)
• 4 punnets Tahoon Cress finely chopped 
• 4 tsp balsamic vinegar 
• 1 fresh chilli deseeded and chopped 

Method 

• Place the sugar in a jug, add the boiling water and stir to dissolve.  
• Add the tomatoes, beetroot, chilli, salt and balsamic vinegar. 
• Blend with a hand blender until smooth, rain in the xanthan gum and ice cream stabiliser gradually while blending.  
• Finally stir in the finely chopped Tahoon Cress.  
• Churn in an icecream machine or freeze and process in a PacoJet then store in a freezer. Note – using a PacoJet will produce a sorbet without the contrasting green flecks of Tahoon Cress.
• Take out of freezer and keep in fridge for 30 minutes before serving. 

Recipe: Shona Sutherland