Strawberry Szechuan sorbet

You may also like...

2 Responses

  1. Barry says:

    I have made this sorbet — but unfortunately without the Szechuan pepper which I did not have. I did put a teaspoon of ground black pepper into the mix — but can’t say that I could really taste it much.

    But the Strawberry sorbet itself was delicious. There is no doubt in my mind that the biggest secret to making sorbet is to use simple syrup. I also used the egg “trick” — bit I think that I still could have used a little less sugar in the sorbet (I used a full cup) My egg floated well — but possibly too high. I am not sure just how much of the egg should show above the liquid.

    • Anders says:

      Barry, good to hear that your strawberry sorbet (even without the Szechuan pepper) was to your liking. While the Egg test is more of a rule of thumb, a common indication is that about 2-2 1/2 cm (the size of a US nickel) of the egg should show above the liquid. Also remember that the egg should be relatively fresh, as older eggs tend to float too easy, regardless of sugar content 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.
Accept