Strawberry Black Pepper Sorbet

Strawberry Sorbet | Photo: Kelly Hunt Maybe you still have some strawberries in your freezer because you went a little crazy buying them up at the market last year and maybe you did not eat them all up by the time the next strawberry season came in. It”s just a guess, but maybe you want to use up those berries so you can buy fresh berries before the season is over for this year. Okay, you caught me, it”s me! I bought way too many berries last year and I needed to justify buying some fresh ones, so I hauled these out of the freezer and make this lovely creature (look at that hue!). A bit sweet, a bit puckery” and a whole lot refreshing, all rolled into one fantastic strawberry sorbet. It is very hot today, actually it is very hot these past few days and this is the perfect treat for a little July cool down. Do not be afraid of the pepper (I actually think it could use some more) but the pepper taste is there –  so slight, you only taste it after two spoonfulls, it just lingers there on the tongue. Lovely. I doubled this recipe and it turned out just great. Of course it is probably even better with fresh strawberries which only have about one more week until they are gone. You can find them at Heemans, Trails End Market, Masonville Farmer”s Market, Western Fair Market, Covent Garden Farmer”s Market, O”Sheas Farm Market and many other places, but only for a short time. Spiced Strawberry Sorbet from Gourmet Magazine, August, 1995 full recipe found here For the sorbet: 2/3 cup sugar 2/3 cup water 3 tablespoons black peppercorns, crushed coarse 1 quart strawberries (preferably local), hulled 2 tablespoons balsamic vinegar, or to taste To make the spiced strawberry sorbet: In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand 1 hour. Strain syrup through a fine sieve into a food processor or blender and discard peppercorns. Purée hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids. Stir in vinegar and chill, covered, until cold. Freeze mixture in an ice-cream maker.  Read More

A trip to O'Shea's

For those who have not been, O”Sheas Farm is many things. It is a place to get pumpkins of all sizes, a place to get lost in a corn maze, a place to take a fall hay ride, a place to listen to live music, a place to visit an “Enchanted Forest”, a place to meet farm animals, a place to try a pie called the “Mile High Apple Pie”, phew!…and it is a place where the Irish Pickle lives. So just what the heck is an Irish Pickle? Well you will have to get to O”Sheas to find out, it is cloaked in mystery and you won”t know until you go! O”Sheas is located on 34089 Stonehouse Line, which if coming from London – you drive straight out Adelaide Street North, make a right on Highway 7 and then a left on Stonehouse line (there is a stone house on the corner!). Just travel down that road heading north a few minutes and O”Sheas is on your left. www.osheasfarmfresh.com/519-225-2600  Read More