Black Pepper Syrup
This recipe is featured in Drinks for Spring
Makes 177 ml (¾ cup)
This syrup is a key ingredient in the cocktail Bloom Berry Mocktail, but would also add a spicy flavor to a cup of tea.
- 100 grams (½ cup) sugar
- 10-15 whole black peppercorns
In a small saucepan combine the sugar, peppercorns, and 118 ml (½ cup) water. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and allow to cool, then cover and refrigerate.