Instructions: Puree the tomatoes in an electric food processor or blender and strain through a fine sieve to make 3 cups (750 ml) tomato juice. Combine 1 cup (250 ml) of the juice with the sugar and basil in a small saucepan and bring to a simmer over moderate heat, stirring to dissolve the sugar. Strain the mixture and stir in the remaining tomato juice and lemon juice. Freeze in an ice cream maker according to the manufacturers instructions.

Makes about 1 quart (1 L).

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