On the afternoon following our visit to Silverthorn, I could bottle the strawberry liqueur that I made in November. The lovely red colour of the strawberry liqueur spoke of Christmas while the sweet strawberry flavour was a reminder of the bowls of fresh strawberries we have been enjoying from the garden.
After bottling the liqueur, I was left with a bowl of gin-soaked strawberries with a flavour that sported just a hint of pepper. As a firm believer in ‘waste not, want not’, I decided to liquidise the fruit and peppercorns and make a sorbet.
The sorbet was a real treat and perfect for a mature audience. It had the sweet fragrance of strawberries reminiscent of childhood picnics in summer. That quickly, but gently, turned into a seductive mouthful of gin and strawberries ending with a mischievous hint of black pepper.
Once again, we enjoyed a once off culinary treat from the Towerwater garden and cellar. I think its starting to feel like Christmas.
What a stunning dessert. Quite a process to recreate it though. Perhaps you can figure out a short cut that achieves a similar result.
ReplyDeleteIt is worth exploring, although I think the peppercorns benefited from macerating on the gin for a couple of weeks.
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