Tomato Sorbet - generous

Method

• Core the tomatoes and cut them into chunks.
• Put them in a food processor and process to a smooth puree.
• Strain into a bowl.
• Pour the water into a saucepan with the granulated sugar, corn syrup, invert sugar, and milk powder and whisk.
• Bring to a boil over medium-high heat.
• Pour into the tomato puree and mix with an immersion blender.
• Let cool.
• Cover with plastic wrap and refrigerate overnight.
• Mix again with the immersion blender, then freeze in an ice cream maker.
• Pack into a plastic container and freeze for at least 2 hours before serving.