Claire Thomas of the Kitchy Kitchen brings us the most beautiful — and delicious! — strawberry sorbet recipe.
One of my favorite characters ever is Maggie Prescott, editor extraordinaire of the fictional Quality Magazine, from the film Funny Face. If you haven't seen it, see it. Like, now. What are you doing? Go to iTunes or Amazon or whatever and ! She starts the number "Think Pink" in typical Maggie style: she has decided to publish an entire issue of the magazine dedicated to the color pink. In an ode to Prescott, even if you're rocking the beach goth look this summer(hello black leather shorts), let your tastebuds think pink. This pink on pink sorbet is bright, spicy, and just a touch sweet.
MAKES: 2 pints
1 3/4 cups water
2 cups sugar
1 cup strawberries, roughly chopped
2 cups freshly squeezed lemon juice
2 teaspoons pink peppercorns
In a small saucepan over medium heat, combine the water, sugar, and strawberries and boil until the sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Stir in the lemon juice, strain then pour into the bowl, add pink peppercorns, and chill completely in the fridge. Add to an ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.
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