Black Peppercorn Limeade Recipe

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.

Recipe Facts



Active: 15 mins
Total: 8 hrs
Serves: 4 servings
Makes: 1 quart

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For the Black Pepper Simple Syrup:

  • 1 cup water

  • 1 cup sugar

  • 1/8 cup peppercorns, very coarsely ground

For the Black Pepper Limeade:

  • 3 cups water

  • 3/4 cup lime juice from about 10 limes


  1. For the Black Pepper Simple Syrup: Bring the sugar, water and black peppercorns to a boil in a small saucepan, stirring until sugar is completely dissolved. Remove from heat, let cool to room temperature, and strain through a fine mesh strainer to remove the cracked peppercorns. Refrigerate until ready to use. Black pepper syrup will keep in a sealed container in the refrigerator for up to 1 week.

  2. For the Black Pepper Limeade: Combine water, lime juice, and 3/4 cup black pepper simple syrup in a pitcher and stir to combine. Refrigerate until completely cold and serve in ice-filled glasses, garnished with lime zest if desired.

Special Equipment

Fine-mesh strainer

This Recipe Appears In

Nutrition Facts (per serving)
206 Calories
0g Fat
54g Carbs
0g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 206
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 54g 20%
Dietary Fiber 0g 1%
Total Sugars 51g
Protein 0g
Vitamin C 14mg 68%
Calcium 17mg 1%
Iron 0mg 1%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)