SWEET RED PEPPER SORBET WITH TEQUILA2 pounds (about 6) red bell peppers
6 tablespoons water
1 1/4 teaspoons unflavored gelatin
1/3 cup sugar
2 tablespoons fresh lemon juice
1/8 teaspoon salt
3/8 teaspoon hot pepper sauce, or to taste
1/4 cup tequila
Preheat the broiler.
Cut the peppers in half lengthwise, scoop out the seeds and remove the ribs. Place the peppers skin-sides up on a sheet of foil and broil until the skins are blistered. Wrap the peppers in foil and set aside to cool.
When the peppers have cooled, peel the peppers over a bowl, discarding the skins but saving any juice. Place the peppers and their juice in a blender or food processor and puree until smooth.
Put the 6 tablespoons water in a small saucepan and sprinkle gelatin over the top, soaking until the gelatin softens, about 3 minutes. Cook over very low heat, stirring occasionally, until the gelatin dissolves completely.
Remove the gelatin mixture from the heat and stir in the sugar, lemon juice, salt and pepper sauce. Blend the gelatin mixture into the pepper puree.
Transfer the mixture to an ice cream maker and process according to the manufacturer's directions. When it's nearly frozen, stir in the tequila. Continue processing until the sorbet reaches the desired consistency.
Makes 6-8 servings
Adapted from source:
Frozen Delights by Linda Burum