Strawberry, Basil & Green Peppercorn Soup

1. Combine all of the ingredients in a high speed blender, and blend a smooth puree. Pass through a fine mesh strainer to refine the soup. Season with a little salt.

Lime & Pepper Granita

1. Combine the water, sugar, basil, lime zest and juice in a pan and simmer gently to dissolve the sugar and infuse the basil. Once dissolved, allow to cool to room temperature. Strain out basil and lime zest.  Add cracked peppercorns and place in a freezer safe container.  Freeze.  After 30 minutes, use a fork and stir the slushy crystals from the outside of the container to the center.  Repeat this step 3 or four times, until the granita is nice, light and fluffy.