+
5 (2)

Best Recipes, Desserts

Poblano sorbet

Poblano sorbet
Glenn Koenig / Los Angeles Times

Being a chef who grew up in Santa Fe, N.M., but cooks in Los Angeles, I have sometimes found it difficult to find ingredients I ate as a boy and still like to cook. I used to import all my ... Read more

Total time: 20 minutes, plus cooling and freezing times | Serves 6

Sorbet syrup

  • 2 cups water
  • 2 cups sugar

Step 1In a saucepan, combine the water and sugar, cooking over low heat until the sugar dissolves, about 5 minutes. Remove from heat and cool to room temperature, then cover and refrigerate until needed. Do not use the sorbet syrup while it is still warm because it will darken the color of the sorbet.

Poblano sorbet

  • 3 poblano peppers, seeded, deveined and cut into medium pieces
  • 3 cups sorbet syrup
  • 1 1/2 tablespoons tequila blanco
  • 3 tablespoons fresh lime juice
  • 3/4 cup water

Step 1Place the peppers in a blender, along with the sorbet syrup, tequila, lime juice and water; depending on the size of the blender, this will probably need to be done in batches. Blend until the chiles are completely puréed. Strain the mixture through a fine mesh strainer, removing and discarding the chile pulp. Freeze the sorbet in an ice cream maker, then cover and store in the freezer until ready to serve.


HAVE YOU TRIED


Maple Drive lemon poppy seed scones
Maple Drive lemon poppy seed scones

Hay baked chicken
Hay baked chicken

Holiday pie
Holiday pie

Lobster Pan Roast
Lobster Pan Roast

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Best Recipes

Slow-rising pumpkin-thyme dinner rolls
Chickpea salad with chorizo (Garbanzos alinados con chorizo)
Warszawa's cold borscht
Sugar snap pea soup with Parmesan cream