Tomato Leaf Sherbet

steps

1. To a blender, add 1⁄4 cup organic light corn syrup, 1⁄2 cup whole milk, 1⁄2 cup buttermilk, and 2⁄3 cup fresh lime juice.
2. Cover with lid and blend at medium speed.
3. Slowly add in 2 cups fresh tomato leaves (see note above), loosely packed, 3⁄4 tablespoon ice cream stabilizer or cornstarch, and 3⁄4 cup organic cane sugar on medium speed until fully combined.
4. Transfer mixture to standard ice cream machine and spin for 45 minutes to 1 hour.
5. Serve or freeze and store up to 3 months.