I will admit proudly that I’m a pepperhead.  I’m a spicy food fan.  I’ve done all sorts of spicy food challenges, culminating in eating the pulp and seeds of three smoked ghost chilies in a single gulp.  That was easily one of my top five favorite flavors ever, between the smoky hues, the savory texture, and the graceful floral notes… followed by friends taking bets as to whether or not I’d lose consciousness as intense pain combed my body.  It was at least a half hour before I stopped being in unending agony… and I’d do it again in a heartbeat.

So, a couple friends and I are currently devising a way to make an all-spicy full dinner, with varying ways to bring the pain.  And I think I’ve figured out dessert – balsamic blackberry habanero sorbet.

Now, it has to be a sorbet, because the fats in ice cream actually soothe away the capsacin in the peppers, making it much less spicy (which is why ice cream and milk are both recommended for calming from over-peppering).  If I want this dessert to be “ice on fire,” I have to make it a sorbet.

I had plenty of fruits I could choose from, but I picked blackberries because it was just the right combination of sweet, tart, and its own distinct flavor.  Also, admittedly, I think raspberries are way overdone.  Beyond that, I also wanted to include some of the complex flavors of a good balsamic vinegar in there – plus, as a bonus, the vinegar helps break down the blackberries and the habanero for better blending.

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Recipe:

2 pints blackberries

4 habanero peppers

1/4 cup balsamic vinegar

1/2 cup sugar

First, remove the stems and seeds from the habanero peppers.  Slice into thin strips.  Place all of the ingredients into a small saucepan.  Heat all of the ingredients of low-medium heat, stirring regularly.  When the mixture starts to bubble, gently begin crushing the blackberries with your stirring spoon.

After about 15 minutes, remove from the heat.  Allow to cool for a couple of minutes, then place the mixture in a refrigerator for about an hour.

Take the cooled mixture and blend it.  From there, pour the mixture through a fine mesh strainer to remove the blackberry seeds.  Occasionally pour a tiny amount of water (no more than a teaspoon at a time) into the strainer to get extra mixture through the strainer.

Pour the strained mixture into an ice cream/sorbet maker and run the usual amount of time. Best if served about an hour after making it.

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The above recipe scales well, and it’s moderately spicy.  Folks who think it’s too spicy will want to pick a less spicy, yet still flavorful pepper like the sarrano or the jalapeno.  Folks who think it’s weak can include the seeds when they boil the mixture together, include more habaneros, or just try a spicier pepper (like the ghost chili previously mentioned).  Other fruits can be used as well, although some water (about 1/2 cup per pint of fruit) will have to be added for some tougher fruits (like strawberries) to make sure it doesn’t just produce a burnt syrup.