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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)
- OR - if you prefer plain strawberry - 3 cups plain strawberries, hulled & chopped
- Per instructions using a Cuisinart Yogurt-Ice Cream & Sorbet Maker, place the freezer bowl into the freezer overnight.
- 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.
- Test the sweetness and adjust to your taste by stirring in extra honey, one tablespoon at a time.
- 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.
- Pour puree back into the container with spout.
- Chill the puree in the freezer about 20 minutes.
- 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.
- 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.
- To serve: place a scoop of sorbet into bowls sprinkle with crushed pink peppercorn – optional.
- This recipe was entered in the contest for Your Best Frozen Dessert