Strawberry Szechuan sorbet
Szechuan pepper adds a pleasant, herbal extra dimension to the strawberries
  • 1 tablespoon Szechuan pepper, roasted and ground
  • About 250-300 gram strawberries
  • About 1-1½ tablespoons of sugar
  • About 250-300 ml (about 1-1.3 cups) simple sugar syrup (composed of equal parts water and sugar)
  • Juice of ½- 1 lemon
  1. Cut the cleaned strawberries in rough pieces and mix with the sugar and the lemon juice. Set aside to macerate for at least about an hour.
  2. Prepare a simple sugar syrup by combining equal parts of water and sugar. Some prefer to gently heat the sugar to make sure that the sugar dissolves completely, but you may also bring about the same result by whisking or shaking the mixture. Set aside to cool (or even better, to chill).
  3. Roast the Szechuan pepper corns for a few minutes, taking care so that they do not get burnt. When roasted, ground them well.
  4. Purée the macerated strawberries and add the sugar syrup and the ground Szechuan pepper. Whisk well and check that the sugar content is appropriate for a sweet sorbet (using the Egg test or more sophisticated means).
  5. Churn the (possibly sugar-adjusted) sorbet base in your ice cream machine according to instructions, or still-freeze in your freezer (useful advise on still-freezing can be found in a post on the website)