Strawberry-Black Pepper Sorbet

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  • 1 cup sugar or 3/4 cup of agave
  • 1 cup water (if using agave nectar, just use 1/2 a cup of water)
  • 1 Tbsp ground black pepper (fresh, if possible)
  • 6-8 cups of fresh strawberries, rinsed and roughly chopped (2-3 pounds)
  • 2 Tbsp lemon juice

Place an 8 or 9 inch square metal pan and a metal spoon in the freezer and freeze until well chilled, about 30 minutes. If using sugar: Heat sugar and water in a small sauce pan until sugar dissolves. Stir in pepper. Place strawberries, sugar syrup and lemon juice into a food processor and process until smooth, about 2 minutes. Do this in several batches, if necessary. If using agave: Puree the strawberries in a blender till smooth. Pour in the agave nectar and lemon juice, and mix just till incorporated. Transfer to the metal pan, spread evenly and return to freezer. Leave the spoon in the pan. Freeze until the edges of the puree are firming and icy, about one hour. Use the spoon to break up the icy areas and stir them into the center of the puree. Repeat the freezing and stirring procedure every thirty minutes until the mixture is frozen, about 2 to 2 1/2 hours. Pour into prepared ice cream maker and freeze according to the directions.

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