1 cup sugar
1/4 cup chopped basil
2 1/2 cups water
Place the sugar, basil, and water in a saucepan. Bring to a boil, stirring occasionally to disolve sugar. When the syrup reaches the boiling point, reduce the heat to low and simmer for 5 minutes. Let it cool to room temperature, then refridgerate overnight. In the morning, strain the syrup and discard the basil.
2-1/2 cups fresh tomato puree'
1 tbsp. tomato paste
1/4 cup Russian red pepper vodka *
1 tsp. fresh lemon juice
Combine all of the ingredients in a bowl and freeze in an ice-cream machine or in the freezer, stirring the frozen sorbet to break up the ice crystals and refreeze. Stir again, refreezing each time, and repeat until you get smooth sorbet.
*(If Russian vodka is not available, use 1/4 cup of vodka in which you have steeped 1/4 tsp. cayenne pepper for 24 hours)