raspberry pink peppercorn sorbet

Raspberry Pink Peppercorn Sorbet

[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.

I first thought about combining the two flavors after seeing this promo video for Compartes Chocolate done by my friend Claire Thomas. Take a look:

RASPBERRY PINK PEPPERCORN TRUFFLES from Claire Thomas on Vimeo.

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

Ingredients

1 cup sugar
1 cup water
1/4 cup pink peppercorns
4 cups fresh or frozen raspberries

 

Directions

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.

3 Thoughts on “raspberry pink peppercorn sorbet

  1. Yes! I love pink peppercorns in dessert, my Iranian aunt introduced me to the idea a few years ago. I’ve used them with pineapple and rhubarb with fab results both times and this sorbet sounds just delicious.

  2. YES. I have been craving this ever since you brought over the best pint ever. Better than Jeni’s, folks! Which is high high praise.

  3. I think I’ve only had pink peppercorns combined in a pepper blend for grinding, but this sounds amazing! Love the pretty pink color, too!

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