This strawberry sorbet is infused with red peppercorns and finished with a hint of rose water. The peppercorns are not spicy but give the strawberries a very interesting depth of flavor and the rose water a lovely fresh flavor.
INGREDIENTS
SORBET
• 1000g fresh or frozen strawberries
• 200g water
• 255g Sugar
• 45g Dextrose
• 50g Base for fruit sorbets
• 1 Tablespoon red peppercorns
• 1 teaspoon of pure rose water
TOTAL 1545g
PROCEDURE
To make the sorbet, combine all dry ingredients together in a bowl and mix them a bit.
Add half the fruit and all the dry ingredients with the peppercorns in a small pot and bring to a simmer.
Cook for about 10 min on a low simmer. Try to catch the dry peppercorns or add them in a little piece of cheesecloth tied up to be able to pull it out easier.
Place the cooked part with the rest of the fresh fruit in a blender and process for about 1-2 minutes until super smooth.
Churn immediately or let it cool for a bit if using a residential machine.
Blast freeze for about 3-5 minutes or place directly in your freezer.