Pink peppercorns, with their subtly spicy and sweet notes, lend themselves perfectly to an original and bold syrup. This pink peppercorn syrup adds a unique touch to your ice cream, creating a sweet and spicy contrast. Perfect for drizzling over desserts or even for creating sophisticated cocktails.
Ingredients :
- 250 ml of water
- 200 g of sugar
- 1 tablespoon of pink peppercorns
- 1 tablespoon of lemon juice (optional, for a touch of acidity)
Preparation :
- Heat the water and sugar.
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. - Add the pink peppercorns.
Once the sugar has dissolved, add the pink peppercorns to the pan. Let it infuse over low heat for about 10 minutes so the berries release their fruity and slightly spicy aromas. - Add lemon juice (optional)
If you want to balance the sweetness and spice, add a tablespoon of lemon juice at the end of cooking. - Filter the syrup.
Remove the pan from the heat and pass the syrup through a fine sieve to remove the pink peppercorns. - Let
it cool to room temperature before pouring it into an airtight container. The syrup keeps well in the refrigerator for about a week.
My Personal Tip:
This pink peppercorn syrup is amazing drizzled over vanilla ice cream or mango sorbet with Ninja Creami. I also love using it on frozen yogurt or even lemon sorbet for a spicy and refreshing contrast. And if you like to experiment, this syrup makes a great base for sophisticated cocktails, like a gin and tonic or a twist on the classic margarita!
Here's a bold recipe that will add a touch of zest to your Ninja Creami frozen creations. With this pink peppercorn syrup, your desserts will become original, surprising, and full of complex flavors!
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