Pink Peppercorn-Strawberry Sorbet

By • July 14, 2011 • 22 Comments



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

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

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

Makes 1 quart

  • 1/4 cup coconut nectar
  • FYI, here is a link to the Coconut Nectar I like to use: http://coconutsecret.com/nectar2.html
  • 1/3 cup honey
  • Plus: 1-2 tablespoons extra honey to amp up sweetness (optional)
  • 1/2 cup warm water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Creme de Cassis
  • 3 cups macerated strawberries (see link below)
  • http://food52.com/recipes/12912-pink-pepper-macerated-strawberries
  • OR - if you prefer plain strawberry - 3 cups plain strawberries, hulled & chopped
  1. Per instructions using a Cuisinart Yogurt-Ice Cream & Sorbet Maker, place the freezer bowl into the freezer overnight.
  2. Combine the nectar, honey, water, lemon juice and Creme de Cassis, whisk until incorporated. I like using a container with a spout and handle, easier for pouring, later.
  3. Test the sweetness and adjust to your taste by stirring in extra honey, one tablespoon at a time.
  4. Place the macerated or plain strawberries into the blender and then the honey-nectar mixture, puree until smooth. This will take about 30 seconds, depends on your blender.
  5. Pour puree back into the container with spout.
  6. Chill the puree in the freezer about 20 minutes.
  7. Place the freezer bowl and sorbet maker attachments onto the machine, turn ON; stir the puree a couple times, then pour into the freezer bowl and let churn until thickened, about 25 – 30 minutes. The sorbet will have a soft texture at this point.
  8. 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.
  9. To serve: place a scoop of sorbet into bowls sprinkle with crushed pink peppercorn – optional.
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Comments (22) Questions (0)

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about 1 year ago Jazzball

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

Massimo's_deck_reflection_10_27_13

about 1 year 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 1 year ago Jazzball

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

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about 1 year ago lapadia

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

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about 1 year 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 1 year ago lapadia

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

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

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

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about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Really creative flavor combination!

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Thanks drb; a walk on the wild side!

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about 1 year 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 1 year ago lapadia

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

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

yummy!! and beautiful!

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Thanks for your feedback, Em!

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about 1 year 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!

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Wild and delicious!

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about 3 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 3 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 3 years ago Sagegreen

Wow! This looks ahh maze ing!!!

Massimo's_deck_reflection_10_27_13

about 3 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 3 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 3 years ago lapadia

My pleasure, thanks for the inspiring recipe!