Strawberry Peppercorn Syrup

A glass of pink strawberry soda is on a table - it has a white and blue and a red and white straw. There are also whole berries on the table.

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  1. Combine the strawberries, water, and sugar in a heavy bottomed sauce pan. Crush the strawberries with a potato masher then add the peppercorns to the pot. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened.
  2. Place a fine mesh strainer over a large bowl and pour the strawberry peppercorn mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup then discard the solids. Allow the syrup to cool then store in the refrigerator for up to a week.


This syrup is also great over ice cream, yogurt, pancakes, waffles, or added to salad dressing.

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