- Vegan
- < 100 kcal
Savory Roasted Red Pepper Sorbet
A smooth savory sorbet with concentrated roasted red pepper flavor, restrained sweetness, bright lemon acidity and a subtle charred finish. This recipe pairs well with fresh goat cheese, grilled fish or roasted vegetables.
- Prep
- 75 min
- Program
- SORBET
- Level
- Easy
- Price
- €€
Prepare the base
Preheat the oven to 230°C, or 210°C fan.
Halve the red bell peppers lengthwise, remove the stems, seeds and white membranes, then place them cut side down on a baking sheet.
Roast for 25 to 30 minutes, until the skins are blistered and blackened in places and the flesh is tender.
Transfer the hot peppers and every drop of their juices from the baking sheet to a bowl, cover and leave to steam for 15 minutes.
Peel off and discard the loosened skins, keeping all the collected juices.
Leave the roasted pepper flesh and juices to cool completely.
Add the cooled peppers and juices, water, lemon juice, extra-virgin olive oil, sugar and salt to a blender. Blend for 1 to 2 minutes, until completely smooth and the sugar is fully dissolved.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the SORBET program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Serve a small scoop as a starter with fresh goat cheese, or as a cold accompaniment to grilled fish or roasted vegetables.
Enjoy!
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Choose firm, deeply red bell peppers with no green patches for the clearest sweet pepper flavor.
- Keep every drop of the roasted pepper juices, because they carry concentrated flavor and contribute to the intended container fill.
- Blackened skin adds a gentle charred note, but avoid burning the flesh, which can make the sorbet bitter.
- The restrained sugar keeps the sorbet savory while supporting its frozen texture; reducing it further may make the result hard and icy.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 85 | 453 |
| Protein (g) | 1 | 5.3 |
| Carbs (g) | 15.4 | 82.1 |
| Fat (g) | 2.4 | 12.8 |