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Puree berries in blender or food processor, gradually adding yogurt, sugar, honey, mint, and pepper. Transfer to ice-cream maker; freeze according to manufacturer's directions. Transfer sorbet to bowl with a tight-fitting lid; place in freezer for at least 1 hour. Scoop to serve. Garnish with fresh mint and whole strawberries, if desired. Makes 6 cups. 98 cal. (5% from fat), 1 g fat (0 g sat. fat), 1 mg cholesterol, 33 mg sodium, 2 g
Your Peppered Strawberries with Mint Sorbet is ready. Bon appetit!
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