Mixed Berry and White Peppercorn Sorbet

    4 hours 30 min

    Simple and wonderfully tasty sorbet with that little extra touch of interest.


    Midlothian, Scotland, UK
    2 people made this

    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 & ratings
    Average global rating:

    Reviews in English (2)


    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


    A keeper for sure. Absolutely delicious.  -  11 May 2013  (Review from Allrecipes AU | NZ)