Ben Dearnley
This recipe is from The Australian Women’s Weekly PURE cookbook.
Ingredients
Method
1.Combine sugar and the water in a medium saucepan over medium heat. Stir to dissolve sugar. Bring to boil; boil for 2 minutes.
2.Pour 2 cups of syrup into a jug; cool to room temperature, then refrigerate until chilled. Add peppercorns to remaining syrup. Return to boil; simmer for 1 minute. Cool, then refrigerate separately until needed for serving.
3.Blanch basil in a saucepan of boiling water for 30 seconds or until wilted; drain. Cool in a bowl of iced water; drain. Using your hands, squeeze out excess water.
4.Blend basil with ½ cup chilled syrup until smooth and bright green. Add remaining chilled syrup, mascarpone and juice. Blend until just combined. Transfer basil mixture to an ice-cream maker; churn mixture according to manufacturer’s instructions until thick. Transfer to a container and freeze for 4 hours or until firm.
5.Place strawberries, pomegranate, peppercorn syrup and some of the small basil leaves in a small bowl. Toss gently to combine.
6.Serve sorbet with strawberry fruit salad, sprinkled with remaining small basil leaves.
You can use Greek-style yoghurt instead of the mascarpone for a more tangy sorbet, if you like.
Note
