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
cup coconut nectar - a link to the coconut nectar I like to use: http://coconutsecret.com/nectar2.html
cup honey (optional: 1-2 tablespoons more for additional sweetness)
cup warm water
tablespoon fresh lemon juice
tablespoons crème de cassis
cups macerated strawberries (link to them from my head note above)
- Per instructions using a Cuisinart Yogurt-Ice Cream & Sorbet Maker, place the freezer bowl into the freezer overnight.
- 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.
- 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.
- Pour this purée back into the bowl or spouted container. Chill the purée in the freezer for about 20 minutes.
- 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.
- 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 and sprinkle with crushed pink peppercorns.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Frozen Dessert