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Raspberry & Pink Peppercorn Sorbet

The addition of pink peppercorns tempers out the acidity of the raspberry and brings a floral note to this delicious and crisp sorbet. The raspberries, at peak ripeness, mix harmoniously with the peppercorns to create a bright and fragrant explosion of flavors. Use as dessert, plating component, or an intermezzo palate cleanser.

Ingredients

Syrup

150g (5.3oz) ANDROS Professional Raspberry Spreads
25g (.8oz) Pink peppercorns
75g (2.5oz) Sugar
147mL (5 fl oz) Water
Pinch Salt

12 servings

Instructions

Toast peppercorns @ 350ºF for approximately 5 minutes.
Add Andros Professional Raspberry Spreads and all remaining ingredients to a sauce pan and slow simmer for approximately 3 minutes.
Strain and cool completely.
Process syrup through ice cream machine.

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