In a small saucepan combine the water, sugar, sliced strawberries, and peppercorns over medium heat. Cook, stirring occasionally, until the syrup comes to a simmer. Turn the heat down to maintain a low simmer for about 5 minutes.
Turn off the heat, cover, and let the syrup steep for half an hour. Strain the syrup through a fine wire mesh strainer, gently pressing the solids to drain all the syrup. Let the syrup cool and then chill until you’re ready to use. The syrup will last for 2 to 3 weeks in the fridge.
Sparkling Strawberry Cordial
Fill a cocktail glass with ice. Add 1 ½ oz strawberry hotroot syrup to the glass, or 2 oz if you prefer it sweeter. Top with the sparkling wine or club soda. Garnish with a lemon slice and a generous sprig of fresh mint. Enjoy!