Strawberry and Black Peppercorn Syrup

20 ripe fresh strawberries (washed, hulled and halved) <br>1 cup caster sugar <br>1 tablespoon crushed black peppercorns <br>½ cup water <br>Let all ingredients simmer in a pan for 15 minutes, cool off and sieve into a bottle. Keeps for up to two weeks in the fridge.