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Strawberry Black Pepper Sorbet

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“This luscious sorbet has just a hint of black pepper to contrast and accentuate the sweetness of ripe summer strawberries.”
READY IN:
30mins
YIELD:
6 Cups
UNITS:
US

Ingredients Nutrition

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.

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