23 Nov 2022

Ghost Pepper Raspberry Sorbet

 

 

Ghost Pepper Raspberry Sorbet

This sorbet is sweet and fruity with a slight lingering warmth from the ghost pepper. Give it a try!

Ingredients:

  • 1 ghost pepper about 1-1/2″ long
  • 1-1/2 pounds raspberries fresh or frozen, divided
  • 1-1/2 cup sugar
  • 1 cup water
  • 1 tablespoon lime juice freshly squeezed

 

Instructions:

  1. Split the ghost pepper in half lengthwise (with gloves on to avoid getting capsaicin on your fingers) and mix it into a saucepan with the sugar and water. Place it over medium heat, and bring to a boil before reducing the heat to low. Let this simmer for 10 minutes and then shut the heat off and let the chili steep in the syrup until cooled –about 1 hour.
  2. When it comes to making the sorbet you have two options. If you don’t mind a bunch of seeds in your sorbet you can freeze the raspberries (or buy frozen berries), get the syrup really cold (and I mean really cold) and then puree all but a handful together with the little lime juice in the food processor until it’s all smooth. Remove the blade from the processor, throw in the remaining raspberries, stir to combine and immediately transfer it to a storage container and freeze until it has hardened up.
  3. If you don’t want all the seeds then puree all but a handful of the berries, strain them through a fine mesh sieve to catch the seeds and mix the hot pink juice with the syrup and lime. Pour it into your ice cream churner and churn per the manufacturer’s instructions (though I think 20 minutes is probably a pretty good all around time). Once its perfectly churned, throw in the remaining berries and just give them a few seconds to combine. Transfer the sorbet to a storage container and freeze for at least a few hours to firm it up.
            • CAUTION: USE GLOVES WHILE HANDLING GHOST PEPPERS TO AVOID CONTACT WITH SKIN.