SORBETTO AL POMODORO (TOMATO SORBET)
SERVES 6-8
600g large vine tomatoes
Juice of 1 lemon
200g caster sugar
4 slices of red chilli, plus extra to garnish
12 basil leaves
■ Place a clean, empty plastic container in the freezer (unless you have an ice cream machine).
■ Using a sharp knife, make a small cross-like incision on the base of each tomato, then plunge them in boiling water for about a minute to soften the skins. Drain and carefully peel away the skins.
■ Cut the tomatoes in half and remove the seeds with the help of a teaspoon, catching the juices in a small bowl under a sieve. Discard the seeds.
■ Place the tomatoes
