Roasted Red Pepper Sorbet
Savory Roasted Red Pepper Sorbet Recipe

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Roasted red pepper sorbet shaped and presented on a plate to resemble a carrot !!! Add arugula leaves for the carrot top. 
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Roasted Red Pepper Sorbet

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Roasted Red Pepper Sorbet
source:  recipe and photograph created by Peggy Bucholz for

Recipe Type: sorbet, red pepper, savory

Prep Time: 25 min
Total Time: 25 min
Yield: 3/4 cup


1/4 pound red bell peppers
shallot, roughly chopped
1/4 cup water
1/4 cup sugar
1 teaspoon dried thyme
1/2 teaspoon salt, or to taste
a few drops Tabasco sauce, or to taste
2 tablespoons fresh lemon juice
small Arugula leaves with stems


Cut peppers vertically into 4 pieces, coat skins with a small amount of vegetable oil. Broil on a foil lined baking sheet skin side up for 10 minutes or until charred or roasted. Enclose the red pepper completely in the foil for 10 minutes. Peel and discard the charred skin, seeds and membranes.

In a small saucepan bring water to a boil, whisk in sugar to dissolve. Add to a mini food processor with the roasted peppers, shallot, thyme, salt and Tabasco sauce; puree until smooth. Add lemon juice, pour mixture into a shallow pan or dish, freeze until firm. Puree again in a processor then freeze again.

Chill serving plates in the freezer so that the sorbet does not melt too fast when plated up.

When ready to serve make quenelles with the roasted red pepper sorbet by forming tapered oval shapes using 2 different tablespoons transferring the mixture from one spoon to the other, until it resembles a tapered carrot shape. Put on a chilled plate, add arugula leaves to resemble tops of a carrots and serve immediately.

Wine recommendation: Pinot Noir; Chianti

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