Spicy Bell Pepper Sorbet

Cut peppers in half, remove seeds, rinse and place cut side down on a baking sheet lined with parchment paper.

Roast in oven heated to highest setting or under heated broiler, if desired, for about 10 minutes until skins begin to blister black.

Cover with a damp cold kitchen towel and cool.

Peel off the skin of the peppers. Grind salt, juice of one lemon, paprika and Tabasco with a hand blender.

Form into a metal bowl and place in the freezer for about 3 hours.

Beat with a whisk about every 20 min to keep the sorbet a creamy consistency. Use 2 tablespoons to make dumplings and bring to the table on the spot.

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