Basil tomato sorbet

Whisk the egg white in a big bowl until just foamy, not firm.

Add the tomato paste, hot sauce, lime juice, sugar and basil, then the water and the tomato juice or coulis.

Freeze the ice cream maker's cylinder ahead, one to two days; it is ready when no liquid is felt moving inside when shaken.

Pour the mixture into the frozen cylinder, insert the paddle, lock the lid and handle and turn; the paddle scrapes the frozen sides to the centre to keep the sorbet smooth.

Put the maker in the freezer and every 15 minutes take it out and turn it, breaking it up; do not leave it unturned for long or the paddle sticks and can break.

After about an hour of freezing it is nearly ready; continue another 15 to 20 minutes if needed.

Scoop with an ice cream scoop dipped in hot water into a frozen glass over a few basil leaves, with a dash of vodka.