Black Pepper Syrup

Black Pepper Syrup

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Yield: Makes 1 1/4 cups.

  • 3/4 cup sugar
  • 1 teaspoon whole black peppercorns
  1. In small saucepan, combine sugar with 1 cup water; stir over medium heat until dissolved. Add peppercorns and bring to boil; remove from heat. Steep 10 minutes; strain. Transfer syrup to sealed container and refrigerate. Stir into cocktails or toss with fruit salad.