- 1 cup water
- 1/2 cup sugar
- 1/4 cup coarsely cracked black peppercorns
- In a small saucepan, bring water to a boil. Add sugar and stir over moderately high heat until dissolved. Add black peppercorns and let stand off the heat for 20 minutes. Strain the syrup into a jar, cover and refrigerate for up to 3 weeks.