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Home >> Recipes >> Dessert >> Strawberry Peppercorn Sorbet

Strawberry Peppercorn Sorbet

Strawberry Peppercorn Sorbet

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.

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