When from a supermarket, I bought pretty, juicy strawberries, all I wanted to do was preseve them because I would be away for a couple of days and there was no way I wanted them to ripen and be of no use when I got back. So the smart (is what I think) me freezed the batch for later use. I freezed it in the box it came in.
I got back and promptly left the box on my counter to defreeze. But an hour later they were all soft and very tender and had lost their shape. What I did was to use them in a sorbet. a plain strawberry one was too boring. So this recipe is what I followed.
What you need are (Adapted from My recipes.com)
1/2 C sugar
1/2 C water
1 T coarsely crushed black peppercorns
3 C sliced strawberries ( about 12 medium sized strawberries gave me this)
1 T fresh lemon juice
Bring sugar and water to boil in a pan until the sugar dissolves. Stir in the peppercorns and set aside.Sieve this syrup.
Puree the strawberries and the lemon juice adding the sugar syrup in it in batches.
Pour this in a freezer-safe dish and freeze until firm. Serve and enjoy.
Light and very refreshing dessert. And the colour is very delightful. The best part is that is neither too heavy nor too sweet owing to the lime juice and the sugar which is in perfect balance.