• 12servings
  • 93calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1 cup water

  3. 2 tablespoons coarsely crushed black peppercorns

  4. 6 cups sliced strawberries (about 2 pounds)

  5. 2 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  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.


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