Refreshing and light, this can be served for a first course or as dessert. You can use store bought juice, or if you are like me and have lots of tomatoes, I will puree them in a food processor and then strain to remove seeds.
Makes 1 pint
2 cup tomato juice or puree
1 tablespoon extra virgin olive oil
1 teaspoon granulated sugar
1 tablespoon lemon juice
½ teaspoon black pepper
large pinch of salt
¼ cup packed basil leaves
Puree all ingredients in a food processor.
Place mixture in 9 x 13 pan and put in the freezer (overnight is ideal).
Remove from the freezer and either scrape the mixture with a fork or quickly process in a food processor.
Put back in the freezer until ready to serve.
Place in glasses and garnish with a sprig of basil.