Whiskey and White Peppercorn Syrup

Contributed by Sally Schneider

In a small saucepan, combine the water and sugar. Scrape the seeds from the vanilla bean; add the seeds and bean to the pan along with the peppercorns. Simmer over moderate heat until reduced to 1 cup, about 10 minutes. Add the whiskey and lemon zest and simmer for 2 minutes. Cool to room temperature, then strain.

Notes One-Quarter Cup Calories 48kcal, Carbohydrate 10 gm. Serve With Oranges, bananas and cherries.