Ingredients

2 limes
100g golden caster sugar
5 medium-sized ‘long’ peppercorns
one crushed and rest left whole (or use 2 tsp crushed black peppercorns)
450g ripe strawberry
hulled and halved, or quartered if large
vanilla or coconut ice cream
to serve

Method
step 1
Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.

step 2
Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.