Chili-Tomato Sorbet
Chili-Tomato Sorbet - Sometimes you want something spicy rather than fruity to refresh the palate during a multi-course menus
Healthy, because
Even smarter
Nutritional values
In France, sorbets are standard for sumptuous menus. As an icy, almost calorie-free intermediate dish, they whet the appetite for the next course; here, chilli additionally supports this effect. The tomatoes contain plenty of lycopene, a carotenoid that is particularly good for the heart and blood vessels.
If you can't get fresh mint, just switch to basil. This spicy herb is considered in folk medicine to be an effective remedy against bloating and flatulence.
(Percentage of daily recommendation)
| Calorie | 24 cal. | (1 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 242 mg | (6 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 0 mg |
Kitchen utensils
Preparation steps
In a large pot, bring plenty of water to a boil. Plunge the tomatoes into the water, then remove, rinse under cold water and remove the skins.
Cut out the stem from each tomato, then halve tomatoes and remove seeds with a teaspoon.
Halve chile pepper lengthwise, remove seeds, rinse, dry and finely chop.
Rinse mint and shake dry. Pluck leaves from 3 stems and chop coarsely. Squeeze out juice from the lemon half and measure 1 tablespoon.
Combine lemon juice with tomatoes, chile pepper and chopped mint in a tall vessel and puree with an immersion blender. Season with salt, some of the remaining lemon juice and honey. Freeze in an ice cream maker. Serve garnished with mint.
