Mixed Berry and White Peppercorn Sorbet

Mixed Berry and White Peppercorn Sorbet


2 people made this

About this recipe: Simple and wonderfully tasty sorbet with that little extra touch of interest.

solodini Midlothian, Scotland, UK

Serves: 6 

  • 125g caster sugar
  • 250ml water
  • juice of 1/2 a lemon
  • 500g of berries (such as raspberries, brambles, strawberries)
  • 2 handfuls of white peppercorns
  • 2 egg whites

Prep:25min  ›  Extra time:4hr5min  ›  Ready in:4hr30min 

  1. Combine sugar and water in a saucepan and boil until the sugar has dissolved, then add the juice of half a lemon.
  2. Pulp or food process all of the berries. Grind the peppercorns and mix evenly into the berry mixture.
  3. Combine fruit and sugar mixtures. Pour into freezer-safe container and freeze for a couple of hours.
  4. Beat egg whites until they form stiff peaks. Beat into frozen mixture and replace in freezer for a couple more hours.
  5. Stir occasionally to keep mixture soft, as an ice cream maker would.

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Reviews (1)


I did not include the egg whites, used black pepper and a glug of cassis to the mix and churned mixture in an ice cream maker pouring the mix into individual moulds as part of a trio of desserts, the others made of chocolate. As I used a mix of red berries some of which had pips (raspberries) I passed the mix through a sieve. The sorbet was smooth, juicy and refreshing with a hint of booze and heat from the pepper. - 27 Dec 2013

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