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.
1 cup sugar
1 cup water
2 tablespoons coarsely crushed black peppercorns
6 cups sliced strawberries (about 2 pounds)
2 tablespoons fresh lemon juice
How to Make It
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.
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Made this for a light and fresh twist on traditional strawberry sorbet and was a bit disappointed at the outcome. 2 tablespoons pepper is too much and overwhelms the flavor of the strawberries. 1 tablespoon or even 1/2 a tablespoon would be much better.
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