Strawberry-Zinfandel Sorbet with Fresh Strawberries, Vanilla Ice Cream, and Black Pepper Recipe

Servings: 4-6

This unique dessert has an interesting blend of flavors finished off with a hint of fresh ground black pepper for an added kick.


  • 2 lbs. strawberries, hulled and quartered, plus 20 medium strawberries, hulled and left whole, for garnish
  • 2 Tbsp. fresh lemon juice
  • 1 cup good quality Zinfandel
  • 2 cups sugar
  • 1 quart vanilla ice cream
  • Fresh cracked black pepper


  1. In a large bowl, toss the quartered strawberries with the lemon juice.
  2. Place the red wine and the sugar in a medium saucepan over moderate heat, stirring until the sugar is dissolved.
  3. Pour the wine mixture over the strawberries and let cool to room temperature, then refrigerate until cold.
  4. Place the strawberries and syrup in the bowl of a food processor and puree until smooth.
  5. Strain the seeds out of the puree.
  6. Transfer sorbet to an ice cream maker and freeze according to the manufacturer's instructions.
  7. To serve, place a scoop each of the sorbet and vanilla ice cream into bowls. Top with the whole strawberries and a pinch of black pepper.

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