Strawberry-Black Pepper Sorbet

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Strawberry-Black Pepper Sorbet Recipe
Photo: Jan Smith
This luscious sorbet has just a hint of black pepper to contrast and accentuate the sweetness of ripe summer strawberries. 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.
12 servings (serving size: 1/2 cup)


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


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.

Drain sugar syrup through a fine sieve into a bowl; discard solids. 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.

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.

Created date

May 2005

Nutritional Information

Calories 93
Caloriesfromfat 3 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 0.6 g
Carbohydrate 23.4 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 2 mg
Calcium 17 mg