Yield: Makes 1 1/4 cups.
- 3/4 cup sugar
- 1 teaspoon whole black peppercorns
- 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.