Indonesian Long Pepper Cherry Sorbet in Chocolate Dipped Mini Cones
Recipe Courtesy of Executive Chef John Jackson, Vitirine Restaurant at the St. Regis Hotel, San Francisco, CA


8 Cups Fresh Bing Cherries, pitted and ripe
1 Cup Muscat or Risinling Wine
1 Cup Simple Syrup
1 Cup Water
Indonesian Long Pepper, fresh ground
Mini Chocolate Dipped Cones


Add cherries, Muscat wine and simple syrup. Blend together. Pour mixture in a freezer pacojet container and place in freezer until frozen. Stir Pacojet and serve. Garnish with a sprig of fresh mint leaves.

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