If you’ve read any number of my posts you’ll know that the impetus for a lot of what I do in the kitchen comes from my wife. Either it is something she finds that she’d like to try, a dish she’s had out that she’d like me to try to replicate or something that I come up with based on what I know about her tastes.

Just over a week ago we celebrated our fifth wedding anniversary and took the opportunity to spend a night out in the city. It was a first for us, as it was the first time we both had been away overnight from our children. And even though our hotel room in the city was less than five miles from our house, it was still a bit of an adjustment for us. Still, knowing our kids were safely in the competent hands of their grandmother, we sped off for a night of fine dining and relaxation.

We don’t normally make a big fuss about our anniversary, but since it was our first real marriage milestone we decided to live a little. I made reservations at the oldest fine dining restaurant here in Charlotte months in advance. It’s the kind of place with exceptional service, intriguing food and multiple courses.

At two different times during our meal we had two very different sorbets. One, a cucumber melon sorbet, was served to us as a palette cleanser with a buttermilk foam and a brunoise of cucumber to start things off. The other, a strawberry black pepper sorbet, was served as an intermezzo between our appetizer and main course. Both were very good and made me wistful over the rapidly declining days of summer.

When we got home I was inspired by our anniversary dinner to try my hand at making sorbet. I’ve made ice cream on several occasions and I knew this would not be nearly as complicated or labor intensive. Plus, this is the time of year when folks really ramp up their efforts to preserve the summer harvest so that what remains does not go to waste. In some small way I felt making these sorbets out of summertime fruit was one way to participate in this preservation, even if it is more near term than long term.

For the most part I kept to the script from what we had at our dinner, however, I did decide to infuse the simple syrup with some fresh mint leaves while making the cucumber melon sorbet. And for the strawberry black pepper I whipped up a quick reduction of balsamic vinegar and port wine to give it a little something extra.

Both sorbets came out great. My far and away favorite is the strawberry black pepper, which on the surface seems like an odd pairing. However, just as salt makes chocolate sweeter, the black pepper really enhances the flavor of the strawberries while finishing with a subtle background heat.

Strawberry Black Pepper Sorbet

Software

• 3 cups fresh strawberries
• 1/2 cup water
• 1/2 cup cane sugar
• 1 1/2 tablespoons black peppercorns

Assemblage

1. Combine the water and sugar in a medium saucepan over medium high heat; bring to a boil then reduce to medium high heat until the sugar dissolves
2. Coarsely crack the peppercorns in a mortar and pestle and add to the simple syrup; leave on the heat for five minutes, then remove.
3. Allow the peppercorns to steep in the simple syrup for 15 to 20 minutes, then strain and discard the solids; set syrup aside
4. Hull strawberries, add to a food processor and puree until smooth.
5. Strain strawberry puree through a sieve or fine mesh strainer to remove seeds and any solids
6. Pour cooled syrup into the puree and stir to combine; refrigerate for an hour or until chilled
7. Churn in an ice cream maker according to the manufacturers instructions, then freeze for at least four hours (overnight would be best)

Cucumber Melon Mint Sorbet

Software

• 1 cup seedless cucumber
• 2 cup honeydew melon
• 1/2 cup water
• 1/2 cup cane sugar
• 6-8 mint leaves, torn

Assemblage

1. Combine the water and sugar in a medium saucepan over medium high heat; bring to a boil then reduce to medium high heat until the sugar dissolves
2. Remove the syrup from the heat and toss in the torn mint leaves
3. Allow the mint to steep in the simple syrup for 5 to 7 minutes, then strain and discard the solids; set syrup aside
4. Chop the cucumber and melon, add to a food processor and puree until smooth
5. Strain the puree through a sieve or fine mesh strainer to remove seeds and any solids
6. Pour cooled syrup into the puree and stir to combine; refrigerate for an hour or until chilled
7. Churn in an ice cream maker according to the manufacturers instructions, then freeze for at least four hours (overnight would be best)

Balsamic Port Reduction Sauce

Software

• 1 1/4 cups balsamic vinegar
• 1/4 cup port wine
• 2 tablespoons cane sugar

Assemblage

1. Add all ingredients to a medium saucepan, whisk to combine and bring to a boil
2. Reduce heat to medium low and reduce by 75% to approximately 3/8 cup
3. Remove from heat and allow to cool