The pink pepper, with its slightly spicy and sweet notes, lends itself perfectly to an original and daring syrup. This pink pepper syrup brings a unique touch to your ice cream, adding a soft-epicated contrast. Perfect for coating desserts or even creating sophisticated cocktails.
Ingredients :
- 250 ml of water
- 200 g of sugar
- 1 tablespoon of pink pepper berries
- 1 tablespoon of lemon juice (optional, for an acidity)
Preparation :
- Heat the water and sugar
in a small saucepan, mixes water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. - Add the pink pepper berries
once the sugar is dissolved, adds the pink pepper berries in the pan. Leaves to infuse over low heat for about 10 minutes so that the bays release their fruity and slightly spicy aromas. - Add the lemon juice (optional)
if you want to bring a balance to softness and spice, adds a tablespoon of lemon juice at the end of cooking. - Filter the syrup
removes the pan from the fire and passes the syrup through a fine colander to remove the pink pepper berries. - Let cool
let cool at 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 pepper syrup is incredible to coat a vanilla ice cream or a mango sorbet with the Ninja Creami. I also love using it on a yogurt ice cream or even a lemon sorbet for a spicy and refreshing contrast. And if you like to experience, this syrup is an excellent base for sophisticated cocktails, like a Gin Tonic or a revisited Margarita!
This is a daring recipe that will bring a touch of pep to your Ninja Creami ice creations. With this pink pepper syrup, your desserts will become original, surprising and full of complex flavors!
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