The Dessert That Gets the Last Word. Black Pepper Raspberry Sorbet

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This weekend I decided to do a culinary experiment for a future dessert to have on standby, based on an intriguing recipe I had seen in Food and Wine.  Black Pepper Raspberry Sorbet- swimming in bubbly.  The best way to sum up this dessert is to say it is an experience, a dessert that gets the last word, an sensational way to punctuate a civilized dinner. If you consider yourself a food adventurer, this might be one you will want to try.

  Easy to make ahead and have on hand, this dessert will certainly make an impression as it works the areas of your palette… savory balances sweet as  the champagne becomes quite an interesting player in this flavor/texture mix. If you are a traditionalist, preferring your desserts simple and predictable, this may not be one you’ll crave.  It’s not overly sweet, and it will certainly change the way you experience the taste of champagne. I enjoyed the interactive flavors as each bite ignited various taste receptors. My husband, not so much. This one is more of an “experience”,  a sophisticated light ending to a dinner, worthy of your attention for a moment. Not the type of dessert you might disctractedly shovel down while watching basketball finals on TV.  Here’s how you make it:

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 Like I said, quick & easy prep. Start with store bought sorbet…

Pepper- An unlikely ingredient for this dessert on

 pepper grinder

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 Sparkling wine, prosecco, champagne.  You keep that on hand, right? Always be prepared to celebrate the good times! The one I show above is a nice sparkling wine that is well priced- good value worth trying if you ever see it.

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 Allow the sorbet to slightly melt. Put it into mixing bowl.

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 Mix it to soften,

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 Add cracked pepper… you decide how much. (the original recipe called for 3/4 tsp)

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 Mix it thoroughly into the sorbet,

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 Return sorbet to original container, refreeze for 2-3 hours at least, allowing it to get back to its frozen state. It will keep indefinitely if you are the type who likes to have desserts on standby. (I am that type)

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 Scoop when ready to serve. A small scoop should be plenty. You are about to embark on a little mind game with your tastebuds…

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 Just as you are serving, top the sorbet off with a little pour of the sparkling wine. A glass of bubbly on the side isn’t so bad either. Let me know what you think. Cheers and bon appétit~

One PIN with all the steps: Check out How to Make a “Sensational” Dessert by Courtney Price on Snapguide.


  1. Wow this sounds really intriguing, sounds worth a try. Thanks for sharing. 🙂

  2. 3 of my favorite flavors! This must be outstanding, and SO easy, can’t wait to try!

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