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STRAWBERRY-BLACK PEPPER SORBET


Makes 12, 1/2-cup servings Ingredients:


• 1 cup sugar; • 1 cup water; • 2 tablespoons coarsely crushed black peppercorns; • 6 cups sliced strawberries (about two pounds); • 2 tablespoons fresh lemon juice.


Directions:


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. Strain sugar syrup through a fine sieve into a bowl;


discard solids. Place half of sugar syrup, half of sliced straw- berries, and fresh lemon juice in a blender and process until smooth. Pour pureed mixture into a bowl. Repeat the pro- cedure with remaining sugar syrup and sliced strawberries. Pour mixture into the frozen base of an ice cream maker.


Process according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze four hours or until firm. (You can also follow the instructions for processing the sorbet without an ice cream maker.)


The House & Home Magazine


43


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