- 2 lime
The same shape, but smaller than…
- 100g golden caster sugar
- 5 medium-sized 'long' peppercorn, one crushed and rest left whole (or use 2 tsp crushed black peppercorns)
- 450g ripe strawberry, hulled and halved, or quartered if large
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- vanilla or coconut ice cream, to serve
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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.
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.