Strawberry Szechuan Pepper Sorbet
Ingredients
- Frozen sliced strawberries: 1 lb
- Juice of two lemons
- Simple syrup: 1 cup of water + 3/4 cups of granulated sugar
- 1/4 of Szechuan tingle peppercorns (or less
for a more subtle flavor) ----> remove completely for normal strawberry sorbet - 1 teaspoon of alcohol (can be removed, but improves the texture)
Steps
- Make simple syrup: gently heat sugar in water until dissolved
- Roast Szechuan peppercorns on stovetop over medium heat for a few minutes to bloom scent, don't let burn
- Grind peppers until very fine with a mortar and pestle
- In a blender, blend all ingredients until extremely well blended (ninja: just press smoothie)
- Pour mixture into ice cream maker and let it freeze (10-20 minutes)
Store in Tuvolo ice cream tub or similar
Astonish your dinner party guests and toddlers!
