Strawberry Black Pepper Sorbet
Fresh fruit, a little sugar and a kick of black pepper mixes sweet with a little bite. Enjoy ripe red strawberries in late Spring or Summer, when they’re naturally sweeter. From Cooking Light
1 cup water
3/4 cup sugar
2 pounds strawberries (about 6 cups sliced)
2 TB lemon juice
2 teaspoons crushed black peppercorns
1. DISSOLVE: In a medium saucepan, heat water and sugar on medium heat. Bring water to a boil, and stir until sugar dissolves completely. Stir in peppercorns and set the syrup aside.
2. CUT: Cut leafy tops off of strawberries and slice each strawberry in half (2 pieces).
3. BLEND: In a blender, combine half of the strawberries, 1 TB lemon juice and half of the syrup. Blend until mostly smooth (I prefer a few strawberry pieces to remain). Pour the strawberry mixture into the freezer can of your ice cream maker, and repeat the process of blending the rest of the strawberries, lemon juice and syrup.
4. FREEEEZE: After all is poured into your ice cream maker, watch the magic happen! (And don’t forget to put the stirring paddle into the bowl, like I did the first time.) Voila! A healthy, tasty, sweet sorbet treat! Scoop and serve.
Happy eating! Laurel