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Ingredients
- 1 cup sugar
- 1/4 cup grated fresh ginger
- 2 lb. ripe tomatoes or cherry tomatoes, quartered or halved
Method
- Bring sugar and 1 cup water to a boil in saucepan.
- Boil 1 minute.
- Add ginger, and remove from heat.
- Puree tomatoes in food processor until liquefied.
- Stir into ginger syrup; chill.
- Strain tomato mixture through fine-meshed sieve to remove seeds and skins.
- (You should have about 4 cups.)
- Churn in ice cream maker according to manufacturers directions.
- Transfer to 1-quart container, and freeze.
