Avocado and pink peppercorn sorbet

Avocado and pink peppercorn sorbet recipe

Who says that frozen delights can only be sweet? This avocado and pink peppercorn sorbet will convince you that some of the best sorbets are savoury, fresh, and delicious.

Cook’s tip: You can substitute the pink peppercorns for lemon zest.Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki on 082 414 9245 or Nikki on 083 741 7436.

Avocado and pink peppercorn sorbet

Serves: 4
Cooking Time: 20 mins + extra for freezing

Ingredients

  • 100g (½ cup) castor sugar
  • 100ml water
  • 4 avocados
  • 120ml lemon juice
  • 5ml (1 tsp) pink peppercorns (see Cook’s Tip)
  • cucumber ribbons, to serve
  • sorrel, to garnish

Instructions

1

Bring the castor sugar and water to the boil and cook until syrupy, about 4 – 5 minutes. Remove from the heat and leave to cool.

2

Blend the avocados to a fine paste. Add the lemon juice and the cooled sugar syrup and continue to blend.

3

Add the pink peppercorns and blend for about 30 seconds. The peppercorns should be just broken up.

4

Spoon the mixture into a container and freeze for 1 hour. Stir the mixture with a fork to break up large crystals. Freeze for 30 minutes and stir again. Repeat, then leave to freeze overnight.

5

Serve with cucumber ribbons and garnish with sorrel.

Notes

To drink: A shot of Jack Daniels Old No. 7 over crushed ice with a pinch of salt will add minerality and soften the richness of the avocado.

 

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