| For the Syrup | |
|---|---|
| ½ tsp | white peppercorns, whole |
| ½ tsp | black peppercorns (Vietnamese), whole |
| 1 cup | water |
| 1 tsp | pink peppercorns, whole |
| ½ lb | strawberries, sliced |
| 1 sprig | fresh basil (large) |
| ¾ cup | sugar |
| For the Drink | |
| 1 tbsp | pink peppercorns, whole |
| 1 tbsp | fleur de sel, flakes |
| 1 cup | strawberry peppercorn syrup (above) |
| ⅔ cup | lemon juice |
| 1 cup | water |
| Garnish (optional) | |
| sliced strawberries | |
| fresh basil leaves | |
| sliced lemons | |
To make the strawberry peppercorn syrup, combine the strawberries, peppercorns, basil, sugar, and water in a small saucepan. Bring to a simmer over high heat, then turn off the heat and let steep for about 45 minutes. Strain the mixture and refrigerate the strawberry peppercorn syrup to chill.
Grind the pink peppercorns using a mortar and pestle or in a spice grinder, then combine the ground peppercorns with the fleur de sel on a small plate. Moisten the rims of two glasses with a bit of water or lemon juice, then dip the rim of the glass in the salt and peppercorn mixture. Carefully fill the glasses with ice.
To make the strawberry peppercorn lemonade, combine the strawberry syrup with the lemon juice and water in a small pitcher and mix to combine. Then pour the lemonade into the prepared glasses. (Alternatively, pour half of each ingredient into the glasses, mix in the glass, and top with ice.)
Garnish with strawberries, lemons, and basil leaves, if desired. Serve chilled.
5-7 days
Use fresh squeezed lemon juice for optimal bright citrus flavor.
Use club soda instead of water for a sparkling lemonade.
