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Black Pepper Syrup

Addition 21

Black Pepper Syrup


250 ml Water
250 g Granulated white sugar
1 tbsp Black pepper, freshly milled


Small saucepan Fine sieve Sterilized glass jar with lid for storage


Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add the black pepper and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve and keep refrigerated for up to 3 weeks.