Strawberry Black Pepper Sorbet – a delicious recipe with sugar, water, black peppercorns, strawberries, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Combine sugar and water in a small saucepan; bring to a boil, stirring occasionally until sugar dissolves.
3
Remove from heat.
4
Stir in peppercorns; let stand 20 minutes.
5
Drain sugar syrup through a fine sieve into a bowl; discard solids or NOT.
6
Place half of sugar syrup, half of sliced strawberries, and fresh lemon juice in a blender, and process until smooth.
7
Pour pureed mixture into a bowl.
8
Repeat the procedure with remaining sugar syrup and sliced strawberries.
9
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
10
Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm.
271
kcal
Calories
69
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup sugar, 1 cup water, 2 tablespoons black peppercorns, coarsely crushed, 6 cups strawberries, sliced (about 2 pounds), and more.
Yes, Strawberry Black Pepper Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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