Here at BFFF, we’re partial to the color pink. Sometimes, we might even say that adding pink to anything can make it that much better! Proof that great minds really do think alike, Claire Thomas of Kitchy Kitchen is here to share her recipe for Pink Lemonade Pink Peppercorn Sorbet. On a sweltering hot summer day, this sorbet will satisfy both your sweet tooth and your cravings for spicy foods! Here’s what she has to say:

“One of my favorite characters ever is Maggie Prescott, editor extraordinaire of the fictional Quality Magazine, from the film Funny Face.  If you haven’t seen it, see it.  Like, now. What are you doing? Get going!

She starts the number “Think Pink” in typical Maggie style: she has decided to publish an entire issue of the magazine dedicated to the color pink.

She says…
“To the women of America…—no, make it to the women everywhere: banish the black, burn the blue, and bury the beige! From now on girls…
Think pink! think pink! when you shop for summer clothes.
Think pink! think pink! if you want that quel-que chose.
Red is dead, blue is through,
Green’s obscene, brown’s taboo.
And there is not the slightest excuse for plum or puce
—or chartreuse.
Think pink! forget that Dior says black and rust.
Think pink! who cares if the new look has no bust.
Now, I wouldn’t presume to tell a woman
what a woman oughtta think,
But tell her if she’s gotta think: think pink—!”


So, this summer, even if you’re rocking a different colored summer look, let your taste buds think pink. This Pink Lemonade Pink Peppercorn Sorbet is bright, spicy, and has just the right touch of sweetness.”




Makes 2 pints

— 1 3/4 cups water
— 2 cups sugar
— 1 cup strawberries, roughly chopped
—2 teaspoons pink peppercorns
—2 cups freshly squeezed lemon juice


1. In a small saucepan over medium heat, combine the water, sugar, and strawberries. Boil until the sugar dissolves, which should be about 5 minutes. Remove from heat and allow to cool.

2. Stir in the lemon juice, strain, and then pour into the bowl. Add pink peppercorns and refrigerate until completely chilled.

3. Add to an ice cream maker and churn according to manufacturer instructions.

4. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly, and freeze until ready to serve. The sorbet will solidify in the freezer.


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