Lemon meringue ice cream
This zesty ice cream is the perfect summer treat
Strawberries with lime & long pepper syrup
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 4
Skip to ingredients
- 2 limes
- 100g golden caster sugar
- 5 medium-sized 'long' peppercornsone crushed and rest left whole (or use 2 tsp crushed black peppercorns)
- 450g ripe strawberryhulled and halved, or quartered if large
- vanilla or coconut ice creamto serve
Nutrition: per serving
- kcal130low
- fat0g
- saturates0g
- carbs31g
- sugars31g
- fibre2g
- protein1g
- salt0glow
Method
step 1
Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.
step 2
Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.
