1/3 cup water
2/3 cup sugar
2 pints ripe strawberries, rinsed and hulled
1/2 teaspoon freshly ground black pepper
and/or 1 tablespoon balsamic vinegar, optional
Recipe
Bring the water and sugar to a boil in a saucepan over medium heat, stirring constantly. Remove from heat and let cool. (This may be refrigerated up to 2 weeks.)
Puree the strawberries in a food processor. Stir in the syrup. Add black pepper and/or balsamic vinegar, if desired.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.