Black Pepper Syrup


Makes 177 ml (3/4 cup)

100 grams (1/2 cup) sugar
10-15 whole black peppercorns


In a small saucepan combine the sugar, peppercorns, and 118 ml (1/2 cup) water. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and allow to cool, then cover and refrigerate.