Red pepper sorbet
- 500 ml sugar syrup (150 g sugar for 350 g water)
- 2 red peppers
- 30ml lemon juice
- 3 tbsp. chopped mint
Preparation 30 mins
Rest 3 hours
Pass the cooked peppers with the syrup together in a food processor, then let the food processor run for 3 minutes. Before removing, add lemon juice and chopped mint.
Leave to set for 3 to 4 hours, covered containers in the freezer.
Conservation: 5 to 15 days in the freezer.