Pink Peppercorn-Strawberry Sorbet

By • July 14, 2011 25 Comments

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Author Notes: Cheers to fellow cooks! A couple of years ago, I was inspired by hardlikearmour's Pink Peppercorn Macerated Strawberries and a generous sampling of peppercorns from AntoniaJames to modify my Himalayan Blackberry Sorbet and make this recipe; this contest is a perfect opportunity to share with the F52 community!

The combination of low-glycemic coconut nectar (see link below) and honey emulsifies nicely, and the alcohol helps the sorbet achieve a silky, soft consistency during the freezing process that holds together beautifully when scooped.

This wild-tasting sorbet makes a cool and refreshing strawberry treat on a hot summer day!
lapadia

Food52 Review: Really delicious! And perfect timing for strawberry season. The coconut nectar is kind of a pricey substitute for other sweeteners, however the recipe delivers on combining ingredients that might not normally interact with each other. The macerated strawberries would be a great beginning for a jam or preserve, while the pink peppercorns lend a nice savory kick to the sweet strawberries. I'd definitely make this again. emily olson

Makes 1 quart

  • 1/4 cup coconut nectar - a link to the coconut nectar I like to use: http://coconutsecret.com/nectar2.html
  • 1/3 cup honey (optional: 1-2 tablespoons more for additional sweetness)
  • 1/2 cup warm water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons crème de cassis
  • 3 cups macerated strawberries (link to them from my head note above)
  1. Per instructions using a Cuisinart Yogurt-Ice Cream & Sorbet Maker, place the freezer bowl into the freezer overnight.
  2. Combine the coconut nectar, honey, water, lemon juice and crème de cassis in a bowl or a container with a handle and spout (you will be pouring out of this container later). Whisk until incorporated. Test the sweetness and adjust to your taste by stirring in extra honey, one tablespoon at a time.
  3. Place the macerated or plain strawberries into a blender with the honey-nectar mixture. Purée until smooth. This will take about 30 seconds, depending on your blender.
  4. Pour this purée back into the bowl or spouted container. Chill the purée in the freezer for about 20 minutes.
  5. Place the freezer bowl and sorbet maker attachments onto the machine and turn on. Stir the purée a couple of times, and then pour it into the freezer bowl and let churn until thickened, about 25 to 30 minutes. The sorbet will have a soft texture at this point.
  6. Cover the sorbet and place the bowl back in the freezer, or transfer to an airtight container and freeze until firmer—if you can wait.
  7. To serve: Place a scoop of sorbet into bowls and sprinkle with crushed pink peppercorns.

More Great Recipes: Fruit|Ice Cream & Frozen Desserts|Ice Cream

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Comments (25) Questions (0)

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3 months ago boulangere

Cynthia is a trusted source on Bread/Baking.

Well what a delight. Lovely recipe, gorgeous photo, loving review.

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3 months ago lapadia

Thanks, B! :)

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3 months ago lapadia

Thanks so much for testing and reviewing my recipe, Emily! Oh, and this recipe was created during the “low glycemic, experimental, period” in my kitchen, at that time many of my recipes used Coconut nectar…enjoyed by all, btw. :)

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about 2 years ago Jazzball

What is coconut nectar? Is it the same as coconut water?

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about 2 years ago lapadia

Hi there! It is not the water it is a syrupy substance here is a link to the brand I like to buy, thanks for checking out the recipe! http://coconutsecret.com...

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about 2 years ago Jazzball

Thanks! I wouldn't have known. Low GI is always good.

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about 2 years ago lapadia

Hi again, I just added an FYI with link in the ingredients list, above :)

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm glad you entered this! I just had a black pepper panna cotta with strawberries and reduced balsamic at a restaurant, and my immediate thought was "a pink peppercorn panna cotta would be better!"

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about 2 years ago lapadia

Yes, go for the pink peppercorn panna cotta and tell us about it!!

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about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

On my must-make list for a special event coming up! Love this. ;o)

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about 2 years ago lapadia

Thanks, AJ, for the peppercorns and revisiting my recipe, would love feedback!!

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Really creative flavor combination!

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about 2 years ago lapadia

Thanks drb; a walk on the wild side!

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about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This is the most interesting sorbet I've seen in some time. Nicely done.

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about 2 years ago lapadia

Thanks for checking my recipe and for your opinion, too! :)

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

yummy!! and beautiful!

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about 2 years ago lapadia

Thanks for your feedback, Em!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh wow, this is wonderful, love pink peppercorns and I agree with AJ that they go so well with the strawberries!

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about 2 years ago lapadia

Wild and delicious!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

My mouth is watering, just looking at the photo of this. Gotta love those pink peppercorns too . . . such a cute little spice, but with attitude!! And they go so well with the strawberries. Now, to run down some coconut nectar . . . . So glad you posted this recipe here. ;o)

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about 4 years ago lapadia

Thanks, AJ! I agree a spice with attitude, I'm going to research the possibility of growing a little tree, hmmm, I think I read something about that somewhere.

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about 4 years ago Sagegreen

Wow! This looks ahh maze ing!!!

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about 4 years ago lapadia

Thanks, Sagegreen. It is definitely refreshing, earthy, mild peppery, yet wild tasting all at the same time!

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about 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Awesome! Thanks for the shout-out. I will have to get some coconut nectar.

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about 4 years ago lapadia

My pleasure, thanks for the inspiring recipe!