Posted: 12 September 2016
4 cups fresh strawberries, chopped
2 cups water
1 cup mixed berry juice
3/5 cup (150ml) caster sugar
10 peppercorns, toasted and cracked
1/5 cup (50ml) lemon juice
½ cup fresh mint, chopped
Place the strawberries, water, juice, sugar, pepper and lemon juice in a pan, place on high heat and bring to the boil.
Reduce the heat and simmer gently, constantly stirring and mashing the berries for maximum flavour extrusion.
Add half the mint and simmer for a further 30 minutes.
Remove from the heat, add the remaining mint and allow to infuse overnight in a suspended muslin bag over
You can store in sterilised bottles for up to a month at room temperature. Once opened transfer to the fridge and use within a week.
Note: You can also swap the strawberries for peeled and diced white peaches.
Originally published in HL March 2015