I love spicy. Spicy as in a bottle of Tabasco a month. Spicy as in I'm not sure all my taste buds still exist. So when I bought four pounds of strawberries today, it wasn't so unusual that I thought "Maybe I can make a spicy strawberry sorbet?" And what goes better with jalapeno than cilantro, right? Well, it made sense in my head. And it makes sense in my mouth.
Get ready for some serious strawberry porn after the jump.
I used about half a jalapeno. I really don't recommend this. The recipe written below calls for far less.
This is what the strawberries look like after they've been boiled down with sugar and water.
2 pounds strawberries
1 cup water
1/2 cup sugar
half a lemon
1/2 to 1 teaspoon chopped jalapeno
1/3 cup loosely packed cilantro leaves
OPTIONAL: 1 shot vodka or tequila to keep it smooth (you won't taste it)
Chop the leaves off the strawberries and quarter them. Cook strawberries, sugar, and water in a saucepan over medium heat for about 30 minutes until it has a syrupy consistency. Chill until cold. Pour strawberry mix in blender with juice of half a lemon and jalapeno. Blend until smooth. Pour mix through sieve. Remove stems from cilantro and chop coarsely. Blend strawberry puree with cilantro for about 10 seconds. Stir in vodka. Add to ice cream maker and churn.