Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Strawberries with lime & long pepper syrup

Citrussy and sweet with a little bit of heat, this new twist on berries with balsamic and pepper is best served with cream

  • Prep: 10 mins
    Cook: 5 mins
    Plus cooling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 130
  • Carbohydrates 31
  • Saturated Fat 0
  • Sugar 31
  • Protein 1
  • Fat 0
  • Fibre 2
  • Salt 0

Nutrition per serving

  • Calories 130
  • Carbohydrates 31
  • Saturated Fat 0
  • Sugar 31
  • Protein 1
  • Fat 0
  • Fibre 2
  • Salt 0

Ingredients

  • 2 limes
  • 100g golden caster sugar
  • 5 medium-sized 'long' peppercorns, one crushed and rest left whole (or use 2 tsp crushed black peppercorns)
  • 450g ripe strawberries, hulled and halved, or quartered if large
  • vanilla or coconut ice cream, to serve

Tip

Long peppercorns
Looking rather like a small black catkin, long peppercorns have a fiery heat backed up with substantial citrussy and sweet mixed spice notes. You can find them at spice shops, or try online.

Method

  1. Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.

  2. Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.

Suggested recipes from this collection...