Celebrate Cinco de Mayo with Berry Pepper Cilantro Sorbet
Planning a Cinco de Mayo fiesta? Here’s a twist on the popular paletas, those Mexican ice pops made with fresh seasonal fruit. If you don’t have the setups for making ice pops, try this refreshing sorbet recipe I whipped up utilizing fresh strawberries, blueberries and my favorite herb, cilantro. Berries are plentiful this time of year in Florida both at u-pick farms and supermarkets such as Publix, where you can find Wish Farms strawberries and blueberries.
2 cups Wish Farms Strawberries
1 ½ cups Wish Farms Blueberries
1 jalapeño pepper
½ cup sugar
½ cup water
½ cup Cilantro
1 T lime juice
Rinse strawberries, blueberries, cilantro and jalapeno pepper.
Hull the strawberries.
Using rubber gloves, slice off the stem and discard and slice open the jalapeno pepper lengthwise to remove and discard the seeds. (As I’ve learned the hard way, getting pepper juice on the fingers will burn the skin and is especially painful when removing contact lenses!)
Place all ingredients in a blender or NutriBullet with Milling Blade.
Blend until liquefied.
With a bowl under the strainer, pour contents into the strainer to separate the mixture. Use a spatula to push the juice through.
Pour into freezer- friendly bowl or pan, then freeze.
When ready to serve, let the sorbet stand about five minutes or until it’s soft enough to scoop.
Garnish with blueberries, strawberries and sprig of cilantro.
FTC Disclosure: To the best of my knowledge this is an original recipe created for my friends Wish Farms located in Plant City, Fla.