This 3 ingredient recipe is an accessible way to explore flavor pairings like this juicy strawberry and sichuan peppercorn combo. Strawberry and sichuan peppercorns may seem like an unlikely pairing, but the citrusy notes and tingly sensation of sichuan pepper make the strawberries taste extra juicy.
Ingredients
- Strawberries – The base of the syrup, providing natural sweetness and a vibrant, flavor. As sugar draws water from the strawberries, they release their flavor and create that syrup consistency.
- Sichuan Peppercorns – The key to this recipe’s unique edge, these peppercorns add a tingling, citrusy spice that enhances the strawberries’ natural brightness. Red or green sichuan peppercorns both work in this recipe.
- Sugar – Sweetens and preserves the syrup while extracting the juices from the strawberries. I opt for a ratio of 1 part fruit to 0.75 parts sugar, but you can choose anywhere between 0.5 to 1 part sugar by weight.
The process of making this syrup is maceration, which draws water out from the strawberries without any cooking required. This results in a fresh and vibrant syrup as opposed to a jammy one.
Ways to use fruit syrup
- Drizzle over pancakes, waffles, or French toast
- Add to your matcha latte or soda
- Stir into cocktails
- Mix into yogurt or oatmeal
- Use as an ice cream topping
- Brush onto cakes and pastries – Infuse baked goods with a subtle Sichuan twist.
Strawberry Sichuan Peppercorn Syrup
Ingredients
- 200 g strawberries, chopped
- 1 g 1/2 tsp sichuan peppercorns
- 175 g sugar
Instructions
- Combine all ingredients in an airtight container. Shake or muddle to distribute sugar.
- Place container in refrigerator for 2 days then strain and discard solids.
- Store in refrigerator for up to 2 weeks.
I pride myself on transparency, so know this page may include affiliate links. When you click and make a purchase I earn a small commission, at no extra cost to you. This supports me in writing free recipes.
Your flavor description is spot on, what an interesting combo that works together really well! Thank you for sharing!!
This time I made just a small portion with the recipe scaled to 40g strawberries and used it to top some plain oat yogurt, but I look forward to making it again with waffels and ice cream 🙂