Make this mocktail a cocktail by adding 1 ounce of vodka.
For the shrub
1 pound sliced strawberries
2 cups granulated sugar
2 teaspoons pink peppercorns
For the mocktail
sliced strawberries, optional
prepared strawberry pink peppercorn shrub
Make the shrub
In a large bowl combine the sliced strawberries and peppercorns with the sugar. Stir well and let this mixture sit, covered securely with a dishtowel, on your kitchen counter for 3 days. Stirring once a day. The mixture will become very juicy. After 3 days, strain the mixture into a measuring cup, discard the fruit and peppercorns, then combine the syrup with the Pompeian Organic Red Wine Vinegar. If you aren’t the biggest fan of the tart and tangy flavor of vinegar do this slowly, adding 1/2 cup – 3/4 cup at a time then tasting before you add more so that you get a shrub that is just vinegar-y enough for you. Pour the shrub into a jar and store it in the fridge.
For the Strawberry Pink Peppercorn Mocktail
Fill a large glass with ice and sliced strawberries, if desired. Add 1/4 cup (or more if you wish) of the prepared strawberry pink peppercorn shrub. Fill to the top with club soda, stir, and serve immediately.
I prefer the cold process method for making shrubs, but if you need a quicker prep time you can use the hot process method below.
You will need 1 pound chopped fruit, 2 teaspoons pink peppercorns, 1 cup sugar, 1 cup water, and 1 cup vinegar. First make a simple syrup by combining the sugar and water in a medium saucepan over low heat, stirring until the sugar is completely dissolved. Add the sliced fruit and peppercorns then bring the syrup-fruit mixture to a low simmer. Let it bubble away until the syrup has become the color of the fruit and the fruit wilts. Stir in the vinegar and bring the mixture just to a simmer; strain out and discard the fruit and pour the shrub into a jar. Allow to cool completely then store in the fridge.