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Gluten Free Vegan Tomato Sorbet

Gluten Free Vegan Tomato Sorbet
This Recipe Is:

WebMD Recipe from

  • 10 large
  • 16 ounces
    agave nectar
  • 3 tablespoons
  • 2 teaspoons
    chili powder
  • 1 teaspoon
    lime juice
  • 1 teaspoon
    lime zest
  • 2 teaspoons
    hot sauce
  • 1/4 cup
    fresh cilantro, finely chopped
  • 1/4 cup
    fresh basil, finely chopped
    salt and pepper, to taste
  1. Fill a large pot with water on the stove top, over medium-high heat and bring to a boil.
  2. Blanch tomatoes by submerging them in boiling water, then immediately remove them and place in an ice bath.
  3. Combine all ingredients into a food processor or blender; pulse for 1 minute or until smooth.
  4. Transfer mixture into an ice cream maker; spin for 35-40 minutes.
  5. Transfer sorbet mixture into a container, covered in the freezer for 2 hours.
  6. Remove from freezer and serve with freshly grilled tofu, fish or chicken.
Nutritional Information

Makes: 4 servings
  • Calories96
  • Carbohydrates24.1 g
  • Cholesterol0 mg
  • Fat0.6 g
    • Saturated fat0.1 g
  • Sodium187 mg
  • Protein2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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