Every now and then I get the urge to do something just plain weird.
You know, Pickles in Cheese sauce, Mickey’s and OJ.
Raspberry Sorbet and Pepper.
You might be grossed out but I gotta tell you, all that hits you up front is raspberry, and about 10 seconds after you swallow, the faintest hint of pepper hits your mouth.
Whoa. That is cool.
Judge if you want, but it’s in my freezer and if you sass me and then knock on my door, I won’t share.
You’ve been warned, about the sassing and the sharing.
Raspberry and Black Pepper Sorbet
- ¾ teaspoon freshly ground pepper
- 1 1⁄2 cups sugar
- 1 tsp. vanilla extract
- 1 1/4 lb. fresh raspberries (about 5 cups)
- 2 tbsp. fresh lemon juice
In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice and pepper into the raspberry purée and pour it into a 2-quart ice cream maker.
Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25 minutes.
Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.
Yea, I know. Whoa.