Photo: Jan Smith
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.

How to Make It

Step 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.

Step 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.

Step 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.

Chef'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

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Ratings & Reviews

jcsellers1's Review

August 20, 2014

thayden's Review

September 05, 2011
Use 1/4 cup chopped basil instead of pepper. Delicious

AMDreher's Review

August 28, 2011
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.