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Strawberry-Black Pepper Sorbet

Photo: Jan Smith
Yield 12 servings (serving size: 1/2 cup)
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.

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.