Tomato, Basil, and Ricotta Gelati

Tomato, Basil, and Ricotta Gelati
Photo by Tina Rupp


  • 3 cups fresh basil leaves
  • 6 tablespoons water
  • 1 ½ cups Simple Syrup
  • 2 pounds medium-size deep-red ripe tomatoes (such as Early Girl)
  • 12 fresh basil leaves
  • 12 small cherry tomatoes (such as Sweet 100s) or teardrop tomatoes
  • 1 coarse kosher salt
  • + 7 more ingredients
    • 1 cup Simple Syrup
    • ¼ cup whole milk
    • 1 cup sugar
    • Vegetable oil
    • ¾ cup Simple Syrup
    • 1/3 cup water
    • 2 cups fresh whole-milk ricotta cheese

Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend. Tra...

View full recipe at Epicurious


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