Method

• 1.
  To make lime syrup, using a mortar and pestle, pound peppercorns until coarsely ground. Transfer to a small saucepan with sugar and 100ml water. Cook, stirring, over medium heat for 2 minutes or until sugar is dissolved. Remove from heat, stir through lime zest and juice, and set aside until completely cool.
• 2.
  Place pineapple and pineapple juice in a blender and whiz until smooth. Strain lime syrup into pineapple mixture, reserving peppercorn and lime zest from sieve, and pulse to combine. Transfer pineapple mixture to an ice cream machine and churn according to manufacturer’s instructions. Transfer to a loaf pan, cover and freeze for 6 hours until firm.

• 3.
  To serve, stand sorbet at room temperature for 10-20 minutes or until softened slightly. Scoop into bowls and scatter over reserved peppercorn mixture.