Strawberry Black Pepper Sorbet

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

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.

sugar, water, black peppercorns, strawberries, lemon juice

Taken from www.food.com/recipe/strawberry-black-pepper-sorbet-451816 (may not work)