The unexpected zip of ginger and pepper creates a variety of contrasts: smooth but sharp, sweet but peppery.
Yield: 6 servings (serving size: 1/2 cup)
• 3 cups lemon sorbet
• 2 tablespoons finely chopped crystallized ginger
• 1/4 teaspoon white pepper
Place a large bowl in freezer. Let sorbet stand at room temperature 45 minutes or until softened.
With a rubber spatula or stand mixer, combine softened sorbet, ginger, and pepper in chilled bowl. Cover; freeze to desired consistency.