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Black Peppercorn Limeade

[Photographs: Autumn Giles]

Black peppercorns are totally transformed when steeped in a simple syrup. Here, in a simple limeade, fresh-squeezed lime juice brings out the bright citrusy notes of the pepper and adds a nice kick. Grind the peppercorns very coarsely—just a pulse or two in a spice grinder or a few thwacks with a heavy pan. You want half or so to still be whole.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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