Aegean Cooler

For the Peppercorn Syrup:

• 2 tsp pink peppercorns
• 110 g caster sugar

Start off with your peppercorn syrup as you need to allow time for it to cool. In a pestle and mortar, roughly crush the pink peppercorns so they release their flavour. Put the sugar in a small pan with 110ml water and put it over a medium heat, stirring to dissolve the sugar. When it has dissolved, add the crushed pink peppercorns and bring the syrup to the boil. Immediately turn off the heat