Pepperberry & Lemon Myrtle Sorbet and Meringue

Makes 2 pints, or about 5 cups

250ml water
150g sugar
100ml freshly squeezed lemon juice
200ml Pepperberry Syrup
10g Lemon Myrtle

In a small saucepan over low heat, combine the water, sugar and lemon myrtle, and heat until the sugar dissolves.
Remove from heat and add lemon juice and Pepperberry Syrup. Add some ground dried pepper for extra pepper bite!
Transfer to an ice cream maker. Churn according to manufacturer instructions. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The lemon myrtle sorbet will solidify in the freezer.
Sorbet Without an Ice Cream Maker: If you do not have an ice cream maker, you can transfer mixture to a 9×13 metal baking pan. Freeze until firm (about 2 to 3 hours), stirring with a fork every half hour.
Serve with gusto!

Makes 30

4 egg whites
220g Caster sugar
pinch of salt
1tsp crumbled freeze dried pepeprberry

Preheat oven to 120°C. Line two baking trays with non-stick paper.
Use an electyric mixer to whisk egg whites, salt and pepperberry until soft peaks form.
Gradually add sugar whisking throughout until sugar dissolves.
After all the sugar has dissolved, continue to whisk on high for 3 minutes.
Spoon meringue onto lined trays and sprinkle finely ground pepper over the top.
Bake for 1 hour 30 mins.
Serve with gusto!