Recipe: Tomato, Strawberry and Ricotta “Creamsicle”

2008-06-02
33 Backyard Beauties tomatoes
11 strawberries
1 quart simple syrup
5 vanilla beans
3 oz. fresh ginger
4 oranges, zested
1/2 quart apple cider vinegar

Juice tomatoes and strawberries and strain, leave strawberry juice on the side and place the tomato juice in a pot with the rest of the ingredients. Bring to a boil and cover for about 1 hour, chill and then incorporate strawberry juice, strain and let rest overnight. Churn the sorbet mix in an ice cream machine and pack into desired mold or shape and add a lollipop stick, freeze overnight. Makes 100 popsicles.

Ricotta Cream
4 cups whole milk ricotta cheese
1 cup mascarpone cheese

Mix together ricotta and mascarpone until smooth. Dip the tip of each creamsicle in the cheese mixture and serve.

This frozen treat perfect for when you need to feed a crowd was created by Mark Sapienza of the Langham Hotel in Boston to showcase Backyard Beauties tomatoes. The tomatoes are grown in a 24-acre, state-of-the-art greenhouse in Madison, Maine that provides New England with fresh, locally grown tomatoes year-round. FMI visit
www.backyardbeauties.com
.