This lemon mint sorbet was created as our dessert for the excellent Taste Live Event with St Supry winery. We loved this paired with the St. Supery Moscato. it was unanimous, it was deigned the best pairing of the night.
Lemon Mint Sorbet with Red Peppercorns
2 c. cold water
1.5 cup sugar
Juice of 7 large lemons
Zest of 4 lemons
1 generous TBS red peppercorns
1/2 c. fresh mint leaves
Fresh mint leaves for garnish
In a small saucepan, heat the cold water and sugar to a boil. Remove the pan from the heat. Stir until the sugar is completely dissolved. Cool the syrup thoroughly while preparing the lemon juice and zest. Add the lemon juice and zest to the syrup. In your food processor, pulse the peppercorns and mint leaves several times until the peppercorns are crushed and the mint leaves are shredded but not disintegrated. Add the peppercorns and mint into the lemon mixture. Freeze in your ice cream maker, following manufacturer instructions. You can also freeze it in a stainless steel bowl for 3-4 hours. If you are using the bowl method, stir the sorbet vigorously about once every hour to fluff it up a bit.
Serves 4 -6 as a dessert or 8 as a palate cleanser between courses.
This sorbet was inspired by Chef Marcel Biro’s recipe. I didn’t want anything too sweet because I had yet to taste the Moscato before this event, so I changed the ratios to create something a bit lighter and refreshing than the original recipe. I foresee this recipe showing up on our table for years to come, particularly as a palate cleanser.