Tomato, Beetroot, Tahoon Cress and Chilli Sorbet (Plant Based)

A revitalising savoury sorbet utilising the umami of Tahoon Cress to great effect. Incorporated with the earthiness of beetroot, the sweet tomato and spiciness of fresh chilli, this savoury accompaniment is a real feast to the senses!

Ingredients and method


  • 200g boiling water 
  • 126 g sugar 
  • 500g peeled plum tomatoes (tinned or fresh) 
  • 200g cooked beetroot 
  • 6g xanthan gum  
  • 2g Superneutrose 
  • 20g salt (or to taste)
  • 4 punnets Tahoon Cress finely chopped 
  • 4 tsp balsamic vinegar 
  • 1 fresh chilli deseeded and chopped 


  • Place the sugar in a jug, add the boiling water and stir to dissolve.  
  • Add the tomatoes, beetroot, chilli, salt and balsamic vinegar. 
  • Blend with a hand blender until smooth, rain in the xanthan gum and ice cream stabiliser gradually while blending.  
  • Finally stir in the finely chopped Tahoon Cress.  
  • Churn in an icecream machine or freeze and process in a PacoJet then store in a freezer. Note – using a PacoJet will produce a sorbet without the contrasting green flecks of Tahoon Cress.
  • Take out of freezer and keep in fridge for 30 minutes before serving. 

Recipe: Shona Sutherland

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