1. Reduce balsamic vinegar and 1/2 cup sugar by half over medium-low heat in a nonreactive saucepan. Set aside.
2. Mix yogurt, remaining 1 cup sugar, and lemon juice until sugar dissolves. Pour into a nonreactive bowl, and chill until cold. Pour into ice-cream maker, and follow manufacturer's instructions to make frozen yogurt. Freeze 30 minutes in ice-cream bowl.
3. Scoop frozen yogurt into a bowl, top with berries, and drizzle with balsamic syrup. Finish with a pinch of crushed peppercorn.
*For testing purposes, we used a peppercorn mélange (mix).