Strawberry Black Pepper Sorbet

Submitted by Ambervim

"This luscious sorbet has just a hint of black pepper to contrast and accentuate the sweetness of ripe summer strawberries."

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 6 Cups

ingredients

• 1 cup sugar
• 1 cup water
• 2 tablespoons black peppercorns, coarsely crushed
• 6 cups strawberries, sliced (about 2 pounds)
• 2 tablespoons lemon juice, fresh

directions

1. To crush the peppercorns, use a mortar and pestle, the side of a chef's knife, or the bottom of a heavy pan or skillet.
2. Combine sugar and water in a small saucepan; bring to a boil, stirring occasionally until sugar dissolves. Remove from heat. Stir in peppercorns; let stand 20 minutes.
3. Drain sugar syrup through a fine sieve into a bowl; discard solids or NOT. Place half of sugar syrup, half of sliced strawberries, and fresh lemon juice in a blender, and process until smooth. Pour pureed mixture into a bowl. Repeat the procedure with remaining sugar syrup and sliced strawberries.
4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm.