Strawberry-Black Pepper Sorbet

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.

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.6g
  • Carbohydrate: 23.4g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 2mg
  • Calcium: 17mg

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

Preparation

  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.
Note:

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.

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