Biting into a perfect juicy tomato is the quintessential Summer experience. The wobbly bright red and yellow heirlooms are meaty and savoury sweet. To add sweetness without too much sugar we added candy-like yellow plums and the preserved plums (Hua Mei) of my youth.
The sorbetto is refreshing and surprising in the most beautiful way...plummy sweet, savoury and sour. We paired it with our burnt honey gelato and it was fantastic.
Would taste great with a dollop of mascarpone cheese, a drizzle of olive oil or a few crystal of salt.
Ingredients
Tomatoes: We first tasted Fisherville Farms heirloom tomatoes for lunch sigh... so good. They remind my of my Mom's garden, as kids we would sit in the garden and eat these straight off the vine.
Plums: Yellow plums grown in Niagara by the folks at Warners Farm. Astoundingly sweet. To have gelato spin smooth a certain amount of sugar has to be present why add just sugar when you can add plummy sugar.
Hua Mei: preserved plum made by marinading very sour green plums with salt sugar and liquorice root. We grew up snacking on these as kids. In Hawaii it's know as Li Hing Mui, wildly popular for sprinkling on fruit, cocktails, shaved ice, and marinading meat.
Only available for pickup at our Brock Street factory.
Gelato and sorbet is made in our kitchen that uses nuts (including tree nuts), eggs, fruit and milk/cream. Could contain traces of any of these ingredients.
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