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Strawberry Black Pepper Syrup Recipe

Servings: 3 1/2- 4 cups of syrup


  • * about 2 pounds ripe organic strawberries washed, hulled, and halved (7 cups)
  • * 3 1/2 cups sugar
  • * 3 tablespoons orange juice about 1/2 orange
  • * 2 tablespoons crushed black peppercorns


  • 1. In a giant mixing bowl, combine the berries with 2 cups of the sugar, being sure to coat each berry in sugar completely. Cover the top of the berries in a blanket of the remaining 11/2 cups sugar. Let the berries macerate for 12 hours, stirring occasionally to help the sugar dissolve. (Setting this up after dinner and stirring periodically before bedtime is sufficient.) The berries will shrink in size and release their juice and the sugar will dissolve in the liquid. If necessary, cover the bowl loosely with a kitchen towel tied with string to protect the sweet syrup from insects.
  • 2. After maceration, stir again to dissolve as much sugar as possible from the bottom of the bowl. Set a fine-mesh sieve over a bowl and drain the syrup into it, stirring the fruit (but not pressing on it) to release as much liquid as possible. Reserve the fruit for another use (like jam or pie filling) and taste your syrup. Heaven.
  • 3. Stir in the orange juice and the peppercorns and transfer the mixture to a clean, odorless glass jar with a secure lid. Refrigerate for 5 to 6 days to allow the peppercorn flavor to develop.
  • How to Store It: Store, refrigerated, for up to 1 month. For long-term storage, pour into canning jars and process for 10 minutes (the flavor will become "cooked" but it will still make good soda) . Canned, it will keep for 1 year.