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Make the main flavouring of the sorbet by slicing the tomatoes, red pepper and cucumber. Place in a bowl with the remaining flavouring ingredients, cover and leave to infuse in fridge for 24 hours.
After this time liquidise the infused ingredients and pass through a chinois.
From the syrup ingredients place the sugar and sherry vinegar in a saucepan and cook to a blond caramel.
Mix the caramel with all of the remaining ingredients and add to the flavouring base. Stir thoroughly.
Pour into a plastic container and freeze for 2 or 3 hours.
Serve from the freezer.
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