PINK LEMONADE PINK PEPPERCORN SORBET

PINK LEMONADE PINK PEPPERCORN SORBET // The Kitchy Kitchen

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? Go to iTunes or whatever and download it!

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 the beach goth look (black leather shorts FTW!), let your tastebuds think pink. This pink on pink sorbet is bright, spicy, and just a touch sweet.

PINK LEMONADE PINK PEPPERCORN SORBET // The Kitchy Kitchen

PINK LEMONADE PINK PEPPERCORN SORBET // The Kitchy Kitchen

PINK LEMONADE PINK PEPPERCORN SORBET // The Kitchy Kitchen

INGREDIENTS

Makes 2 pints

1 3/4 cups water

2 cups sugar

1 cup strawberries, roughly chopped

2 cups freshly squeezed lemon juice

2 teaspoons pink peppercorns

DIRECTIONS

In a small saucepan over medium heat, combine the water, sugar, and strawberries and boil until the sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Stir in the lemon juice, strain then pour into the bowl, add pink peppercorns, and chill completely in the fridge.  Add to an ice cream maker and churn according to manufacturer instructions. 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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