Avocados with Tomato Sorbet

Crush tomatoes and strain tomato puree with juice of one lemon, pepper, salt and gin.

Pour quantity into ice cream maker and stir until frozen.

Cut avocados in half, remove seeds, drizzle cut sides with juice of one lemon and sprinkle with salt and pepper. Arrange avocado halves on plates. Fill tomato sorbet into a piping bag and squirt into avocados. Garnish with basil leaves and bring to table on the spot.

Serve with toast and butter.

Place and stir every 30 min until frozen.

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