Its been a while since I've done much cooking, but the bug bit me again this weekend and the result if a kiwi-white guava-szechuan peppercorn sorbet. It came out rather nicely. The kiwi adds some nice acidity and color, the guava adds some nice fruitiness, while the szechuan peppercorns add an understated floral note, although their slight red coloration brings down the bright green of the kiwi. In addition, after you've eaten the sorbet, the szechuan peppercorns leave your mouth feeling slightly numb or tingly.