Strawberries with Black Pepper

Hull and halve the California strawberries, then place them in a large mixing bowl. Sprinkle generously with sugar and toss gently to coat.

Pour the brandy and Grand Marnier over the sugared strawberries and stir to combine. Allow the berries to macerate at room temperature so the flavors meld and the juices release.

Crack fresh black pepper directly over the macerated strawberries and fold it in gently. Adjust the amount of pepper to taste, starting with a modest pinch for a subtle heat.

Transfer the strawberry mixture to a shallow freezer-safe container, spreading it into an even layer. Place the container in the freezer until the mixture is partially frozen but not completely solid.

Remove the container from the freezer and break up any ice crystals by stirring or mashing the mixture with a fork. Return to the freezer and repeat this process once more for a smoother granita-like texture.

In a chilled bowl, whip the heavy cream until soft peaks form. Keep refrigerated until ready to serve.

Scoop the frozen strawberry mixture into chilled serving glasses or bowls. Top each portion with a dollop of freshly whipped cream and an extra crack of black pepper before serving immediately.