Mini-plum tomato sherbet

Ingredients

• 8 mini-plum tomatoes (Piccadilly type, for instance)
• 10 ice cubes
• 1 lemon
• 75 g sugar
• Spring onion
• Maldon salt
• Honey

Preparation

Remove the seeds and skin from the mini-plum tomatoes. Purée the tomatoes in a blender. Gradually add the lemon juice and honey, ice cubes and sugar until a smooth consistency is obtained. Pour into cocktail glasses, sprinkle with Maldon salt and decorate with chives and spring onion.

Chef: Frank Ferrero, Restaurant Chavela, Barcelona