With slow-roasted tomatoes
Massoud was an Iranian cook who worked for us at Ivan Ramen for two years. He
has lived in Tokyo for the better part of twenty years, and is effectively Japanese. When I wasn’t in the shop, everyone assumed he was me, because, you know, all foreigners look alike. After a while, we stopped correcting them. Anyway, he came up with this sorbet as a special, and it quickly became a hit. I assure you it doesn’t just taste like frozen tomatoes with sugar.
Makes 1 litre
© 2021 Ivan Orkin / Ten Speed Press · Reproduced with permission. · Extract taken from Ivan Ramen published by Absolute Press, £20.00, Hardback, Photography © Daniel Krieger
In a food processor, process the sugar and zest together until the sugar takes on a yellow hue.
Puree the fresh and roasted tomatoes together with a hand blender or in a food processor until smooth. Add the lemon sugar and continue to puree until the sugar is completely dissolved. Stir in the lemon juice, then the salt, blending until the salt dissolves.
Churn the mixture in your ice cream machine according to the manufacturer’s instructions.
Leave the sorbet to fully set in the freezer for at least an hour or two before you eat it.