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
Makes: 1 quart

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  • For the Black Pepper Simple Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1/8 cup black 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

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