Strawberry and Black Pepper Sorbet

The weather is rotten, so since I can't barbeque I have started experimenting making fresh fruit sorbets with spice.

Here's the recipe for the first one I tried.

Strawberry and Black Peppercorn Sorbet

4 cups crushed hulled strawberries (about 1 1/2 lbs.)

1 cup sugar

1 cup water

1 tablespoon of whole black pepper

Special equipment: Ice cream maker / sorbetière

Take peppercorns and crush roughly with a mortar and pestle.

Combine the water and sugar in a small saucepan and bring to a boil, stir occasionally to dissolve sugar and make a simple syrup.

Once sugar has dissolved, add the peppercorns and let it sit for 20-25 minutes.

Once mixture has cooled, strain the sugar water and peppercorns through a fine sieve or a piece of cheesecloth.

There should not be any pieces of pepper remaining in the simple syrup.

Add the syrup to the crushed strawberries and stir to combine. Pour into freezer bowl of ice cream make and freeze according to manufacturer's instructions. After it is done, transfer to another container and freeze for another couple of hours.

If you are feeling fancy, serve it in martini glasses. Enjoy!