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
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.
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.
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.