Pink peppercorn-strawberry sorbet
Sorbets
Cheers to fellow cooks! A couple of years ago, I was inspired by <strong><a href="https://food52.com/users/17743-hardlikearmour">hardlikearmour's</a></strong> <strong><a href="https://food52.com/recipes/12912-pink-pepper-macerated-strawberries">Pink Peppercorn Macerated Strawberries</a></strong> and a generous sampling of peppercorns from <strong><a href="https://food52.com/users/7027-antoniajames">AntoniaJames</a></strong> to modify my <strong><a href="https://food52.com/recipes/12905-blackberry-coconut-nectar-sorbet-himalayan-style">Himalayan Blackberry Sorbet</a></strong> and make this recipe; this contest is a perfect opportunity to share with the F52 community! <br /> <br />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. <br /> <br />This wild-tasting sorbet makes a cool and refreshing strawberry treat on a hot summer day!
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