Tomato and Rosewater Sorbet

Summer is in full swing, which means one thing: tomatoes. Although tomatoes have been popping up at the local farmer's markets for weeks now, the really good ones are just starting to show up. This morning, one bunch of orange colored tomatoes caught my eye. Determined not to just eat them like an apple, I thought I would turn them into an even more refreshing treat: sorbet. I did not want to make it too sweet (which you could if you wanted), as the tomatoes already have a very distinct sweetness in their own right. Just a touch of added sweetness, and a healthy does of rosewater, and a few other ingredients and I was ready for the icebox.

4 very ripe tomatoes, seeded
1/2 cup rosewater
1/3 cup sugar
3 tbsp lime juice
2 tbsp vodka
pinch of salt

In a food processor or blender, puree tomatoes until smooth. Pour into a large, but shallow baking dish. Mix in rosewater, lime juice, vodka, and sugar until well combined. Sprinkle with a pinch of salt and place in the freezer for three hours. Every half hour, stir the mixture with a fork to break up large ice crystals. If stirred properly, the end result should be very smooth. Serve cold (and preferably outside).

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