Pink Peppercorn-Strawberry Sorbet

• 1/4 cup coconut nectar - a link to the coconut nectar I like to use: http://coconutsecret.com/nectar2.html
• 1/3 cup honey (optional: 1-2 tablespoons more for additional sweetness)
• 1/2 cup warm water
• 1 tablespoon fresh lemon juice
• 2 tablespoons creme de cassis
• 3 cups macerated strawberries (link to them from my head note above)

1. Per instructions using a Cuisinart Yogurt-Ice Cream & Sorbet Maker, place the freezer bowl into the freezer overnight.
2. Combine the coconut nectar, honey, water, lemon juice and creme de cassis in a bowl or a container with a handle and spout (you will be pouring out of this container later). Whisk until incorporated. Test the sweetness and adjust to your taste by stirring in extra honey, one tablespoon at a time.
3. Place the macerated or plain strawberries into a blender with the honey-nectar mixture. Puree until smooth. This will take about 30 seconds, depending on your blender.
4. Pour this puree back into the bowl or spouted container. Chill the puree in the freezer for about 20 minutes.
5. Place the freezer bowl and sorbet maker attachments onto the machine and turn on. Stir the puree a couple of times, and then pour it into the freezer bowl and let churn until thickened, about 25 to 30 minutes. The sorbet will have a soft texture at this point.
6. Cover the sorbet and place the bowl back in the freezer, or transfer to an airtight container and freeze until firmer-if you can wait.
7. To serve: Place a scoop of sorbet into bowls and sprinkle with crushed pink peppercorns.

coconut nectar, honey, water, lemon juice, crueme de cassis, macerated strawberries

Taken from food52.com/recipes/13318-pink-peppercorn-strawberry-sorbet (may not work)