Don’t leave the peppercorns out of this recipe. As unusual as it sounds, they give the sorbet an added kick.
1 cup sugar
1 cup water
2 tablespoons coarsely crushed black peppercorns
6 cups sliced strawberries (about 2 pounds) if using frozen, thaw completely
2 tablespoons strawberry or other fruit liquor
2 tablespoons fresh lemon juice
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, half the liquor 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 and liquor.
Pour mixture into an ice-cream maker; freeze according to manufacturer's instructions. Or follow our directions above regarding freezing and reblending. Cover and freeze 4 hours or until firm.