strawberry and chilli sorbet: cool sweetness with unexpected fire…

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strawberry and chilli sorbet
Strawberry and chilli sorbet

The combination of strawberry and chilli may strike you as an odd one, but I urge you to try this! The balance between the sweet and spicy is perfect in this easy recipe which gives an unexpected twist to the end of a meal. Strawberry and chilli sorbet is also wonderful when eaten using home made bitter chocolate spoons and decorated with chocolate balls (or as I like to imagine them, chocolate bullets – just to show my Valentine date that I’m not a girl to be messed with…). Just like the perfect relationship, this sorbet is cool, sweet and uncomplicated at first taste…and then the subtle fire beneath sets your tongue tingling for more….

Strawberry and chilli sorbet

Preparation time: about 25 minutes plus cooling and freezing time. Muji, the Japanese retail store, has a wide range of silicone moulds. Quick and simple recipe.

spoons made of chocolate, chilli pepper - κουταλάκια σοκολάτας και τσίλι

Ingredients (serve 8 )
175 g sugar
250 ml water
450 g strawberries hulled
juice of 1 orange strained
1 dried chilli
crushed and ground small mint sprigs

for the chocolate spoons and bullets
300g chocolate with high percentage of cocoa (we used Carrefour’s Chocolat Dégustation Extra Noir 80% cocoa)
silicon moulds

strawberry and chilli sorbet

Making the syrup: Put the sugar and water in a small saucepan over a medium-high heat. Stir until the sugar has dissolved. Bring to the boil, then remove from the heat and cool.

Prepare the sorbet: Put the strawberries in a food processor or blender with the strained orange juice. Process until it becomes the texture of purée. Add the chilli and process the mixture again. Push the mixture through a fine sieve, which has been placed over a bowl and press with the back of a spoon to get rid of the seeds.

Mix the cooled syrup with the mixture and pour into a Tupperware container. Cover the surface with cling film. Freeze for 2 hours, or until ice crystals form around the edges of the sorbet. Tip into a bowl and whisk until smooth. Then return to the freezer for another 4 hours.

Making the chocolate spoons and bullets: Melt the chocolate over a bain-marie and simply pour it into the silicon moulds. Refrigerate for 15 minutes, and voila – perfect chocolate spoons and bullet/marbles.strawberry and chilli sorbet

Serving: Transfer the strawberry and chilli sorbet to the fridge to soften slightly for about 30 minutes. Place scoops of sorbet in a suitable glass and decorate with mint leaves.

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