Strawberry Black Pepper Syrup

Step 1: In a giant mixing bowl, combine the berries with 2 cups of the sugar, being sure to coat each berry in sugar completely. Cover the top of the berries in a blanket of the remaining 1 1/2 cups sugar. Let the berries macerate for 12 hours, stirring occasionally to help the sugar dissolve. (Setting this up after dinner and stirring periodically before bedtime is sufficient.)

Step 2: The berries will shrink in size and release their juice and the sugar will dissolve in the liquid. If necessary, cover the bowl loosely with a kitchen towel tied with string to protect the sweet syrup from insects.

Step 3: After maceration, stir again to dissolve as much sugar as possible from the bottom of the bowl.

Step 4: Set a fine-mesh sieve over a bowl and drain the syrup into it, stirring the fruit (but not pressing on it) to release as much liquid as possible.

Step 5: Reserve the fruit for another use (like jam or pie filling) and taste your syrup. Heaven.

Step 6: Stir in the orange juice and the peppercorns and transfer the mixture to a clean, odorless glass jar with a secure lid.

Step 7: Refrigerate for 5 to 6 days to allow the peppercorn flavor to develop.

Step 8: Store, refrigerated, for up to 1 month. For long-term storage, pour into canning jars and process for 10 minutes. Canned, it will keep for 1 year.