This smooth and luscious sorbet made with backyard fruit has a kick of heat from a serrano pepper that gives it a unique taste experience. Infuse honey with this hot pepper and enjoy a treat that is sweet, spicy, and refreshing all at once.
How about a mocktail?
For a refreshing mocktail, serve a scoop of sorbet in a cocktail glass and top with a splash of ice-cold soda water.
This recipe was originally published in the August 2025 issue of alive magazine.
Spicy Serrano Blackberry Sorbet
Ingredients
- 3 cups (750 mL) blackberries
- 1/2 cup (125 mL) water
- 2 Tbsp (30 mL) freshly squeezed lime juice
- 1/4 cup (60 mL) + 1 Tbsp (15mL) honey
- 1 whole serrano pepper, sliced
- Pinch salt
Directions
01
In blender container, blend blackberries and water until smooth. Add lime juice and stir.
02
In small saucepan, heat honey and serrano pepper slices on medium. Simmer for 10 minutes. Add blackberry purée and continue to cook on low simmer for further 10 minutes; allow to cool. Add pinch of salt.
03
Press purée through sieve to remove seeds. Chill purée thoroughly, about 1 hour.
04
Place purée in bowl of ice cream maker and churn until desired consistency is reached, about 20 to 30 minutes, depending on ice cream maker. Place in freezer-proof container and freeze for 1 to 2 hours to firm up further.
