Login / Register
ORNo Account? Register here.
Fourth of July Recipe: Salt and Straw’s Tomato Water and Ojai Olive Oil Sherbet
A savory Mediterranean treat turned sweet and creamy
Later this summer, Portland’s Salt & Straw is opening its first L.A. ice cream shop in Larchmont Village. All the flavors will be made locally using all-natural cream from family-owned Rockview Dairy, and the crew plans to highlight local ingredients and artisans from throughout Southern California. After tromping through some area tomato farms, Salt & Straw were inspired to create a seasonal flavor that showcases the first-of-the-season fruit. The juice of fresh tomatoes is paired with Ojai Olive Oil Company’s sharp, grassy oil, which cuts through the tomato’s sweetness for one super scoop.
Tomato Water and Ojai Olive Oil Sherbet
- 2 medium sized Heirloom Tomatoes
- 4 leaves - Lemon Verbena
- ½ teaspoon Sea Salt
- ½ cup Heavy Cream
- ¼ cup Ojai Olive Oil's Provençale Extra Virgin Olive Oil
- ¾ cup Water
- 1 cup Sugar
- 1/3 cup Corn Syrup or Tapioca Syrup
- ½ teaspoon Xanthan gum mixed with 1 tablespoon Sugar
- Cut tomatoes into quarters and toss them in the salt and lemon verbena. Set the tomatoes to the side to macerate.
- In a pot, combine the sugar, corn syrup, and water. Heat this sugar mixture until it becomes clear syrup. Remove the syrup from heat.
- Using a hand blender or tabletop blender, slowly add the xanthan gum mixture into the syrup. Blend this xanthan into the sugar until all the clumps of gum are completely mixed in. Set this sugar and the xanthan mixture off to the side to cool.
- Blend the, now macerated, tomatoes until the tomatoes are a evenly pureed and, using either an extra fine mesh strainer or cheesecloth, strain the tomato puree two to three times to get a clear tomato water.
- Slowly pour the olive oil and the cream into the tomato water, whisking hard to get the fats to combine. Mix this tomato cream with the sugar syrup to get yourself a beautiful sherbet base!
- Pour this sherbet base into an ice cream machine and spin until it reaches a soft serve consistency. Store the sherbet in tight sealing containers and harden it in the coldest par of your freezer overnight before serving. Enjoy!