Tomato Sorbet with Fennel

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Fernie Lodge,
Husbands Bosworth

Chef/proprietor Ishbel Speight


  • lb. (generous kilo) tomatoes
  • ½ pint (275 ml.) double cream, stiffly whisked
  • 4 oz. (125 g.) prawns, coarsely chopped
  • 1 tablespoon tomato purée
  • ½ teaspoon sugar
  • 1 teaspoon fennel fern, chopped
  • 1 teaspoon anchovy essence
  • dash Worcester sauce


Skin the tomatoes and remove the seeds. Liquidise the flesh.

Mix together the tomato pulp, tomato purée, sugar, anchovy essence and fennel fern. Season with salt and black pepper. Fold in the cream and prawns and re-season to taste.

Place the mixture into small moulds and freeze for 3-4 hours.

The sorbet should be served half frozen, so turn onto plates a few minutes before serving. Garnish each portion with a wedge of lemon and whole prawns.