210 Elizabeth Street
New York, NY 10012

Pineapple and Pink Peppercorn Sorbet
Chef Brad Farmerie of Public – New York, NY
Adapted by StarChefs

Yield: 2½ cups sorbet


    Sorbet syrup:
  • 1¼ cups sugar
  • 1½ cups water
  • ½ cup light corn syrup
  • 1 medium pineapple, skin removed and cut into chunks
  • 1¼ cups sorbet syrup
  • ½ Tablespoon pink peppercorns, roughly ground in a mortar and pestle
For syrup:
Bring sugar, water and corn syrup to a boil in a medium pot. Cool to room temperature.

For sorbet:
Puree pineapple chunks in a food processor. Strain puree through a fine chinois. Chill pureed pineapple in the refrigerator and skim off any foam that remains. This should yield about 1¼ cups of juice. Combine sorbet syrup and pineapple puree and process in a Pacojet canister or conventional ice cream machine according to the manufacturer’s instructions. Fold in the pink peppercorns.


Published: August 2004