[Go straight to the recipe]
Here’s the thing about pink peppercorns—they aren’t really even peppercorns at all, at least not the same kind as black, white or green peppercorns which all come from the same plant. Pink peppercorns on the other hand are a berry from a completely different plant, and they’re a bit fruitier than their spicy cousins, which means they pair incredibly well with berries like raspberries.
Can you handle how great that is? I love that video and want to live in a world of slo-mo pink peppercorns forever.
I gave this flavor a whirl and introduced at one of my book club dinners (I swear I bought my way in with ice cream, though the rest of the group will claim otherwise), and it has been one of my go-to dinner party staples ever since. There’s something about the way the two flavors combine—you taste the raspberry first and it’s good, but then you get the complexity of the pink peppercorns in the finish, and it’s totally unexpected. I also recommend serving it as a float with some Prosecco, especially if you’re serving it for brunch.
Raspberry Pink Peppercorn Sorbet
makes 1 quart
1 cup sugar
1 cup water
1/4 cup pink peppercorns
4 cups fresh or frozen raspberries
1. Combine sugar and water in a medium saucepan over medium heat.
2. Stir until all the sugar has disolved and the mixture has come to a boil.
3. Add the pink peppercorns and remove from heat. Let steep for 25 minutes.
4. Strain out about 3/4 of the pink peppercorns from the simple syrup.
5. In a blender, combine the raspberries and the pink-peppercorn-infused simple syrup. Blend until smooth.
6. Strain the mixture through a fine mesh strainer. (This step is optional, but the sorbet is much better without seeds.)
7. Chill the mixture in the refrigerator for at least 2 hours.
8. Freeze in your ice cream maker according to the manufacturer’s instructions.
Have you ever used pink peppercorns in a recipe or dessert? I’d love to know what other flavors you’ve paired with them.