Piquillo Pepper Sorbet

Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Sorbet Base

  • 2.73 kg / 6 lb .30 oz / 54.5%

Method

  1. Pat the peppers dry with paper towels and purée thoroughly in a blender.
  2. Make the sorbet base according to the Classic Sorbet Method.
  3. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
  4. Harden for at least 2 hours and up to 4 hour