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Drink recipe · from the recipe book

Strawberry Balsamic Black Pepper Spritz

Jammy strawberry syrup with a mellow balsamic tang and a whisper of black pepper, lifted by lively bubbles and a cool, fizzy finish.

Strawberry Balsamic Black Pepper Spritz

Ingredients

  • 1¼ cups sliced200 gStrawberrieshulled; 160 g sliced for the syrup, 40 g halved for garnish
  • ¼ cup60 gWater
  • 1½ tbsp20 gGranulated sugar
  • 1¾ tsp10 gBalsamic vinegar
  • ⅛ tsp0.3 gBlack pepperfreshly ground
  • 1 tbsp15 gLemon juice
  • 1¼ cups (300 ml)300 gSparkling water (club soda)well chilled

Steps

  1. Hull the strawberries. Slice about four-fifths of them for the syrup and halve the remaining fifth for garnish; refrigerate the halved strawberries.
  2. In a small pot, combine the sliced strawberries, water and sugar. Bring to a simmer over medium heat and cook 6 to 8 minutes, mashing the strawberries, until soft and jammy.
  3. Take the pot off the heat and stir in the balsamic and black pepper.
  4. Press the mixture through a fine sieve into a jar, discarding the pulp, then stir in the lemon juice. This is the strawberry-balsamic syrup.
  5. Chill the syrup in the fridge or set the jar in an ice bath for about 25 minutes, until cold.
  6. Fill two glasses with ice and pour half of the strawberry-balsamic syrup into each glass.
  7. Top each glass with half of the chilled sparkling water (club soda) and stir gently once.
  8. Garnish each glass with half of the halved strawberries and serve right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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