Fresh strawberries and raspberries get a boost from our Strawberry + Pink Peppercorn Shrub, bright lemon juice, and homemade Berry Sugar. The shrub brings out the berries' natural sweetness while the pink peppercorn adds just enough warmth to make things interesting. The marinated berries are perfect for eating fresh, spooning over shortcake, or stirring into morning yogurt.
Berry Sugar (makes enough for many batches)
- ½ cup (100g) organic white sugar
- 1 small handful freeze-dried strawberries or raspberries
- Tiny pinch of salt
Blend half the sugar with freeze-dried fruit and salt in a clean blender. Empty into a bowl and stir in remaining sugar. Store in a jar—keeps for several months at room temperature.
Berry Marinade (for 2 cups fresh berries)
- 1 tablespoon Strawberry + Pink Peppercorn Shrub
- 1 teaspoon fresh lemon juice
- 1 tablespoon Berry Sugar
Gently toss berries with all ingredients. Let sit for 10 minutes, or up to several hours—the marinade is very forgiving.
Kitchen Tip: Try this on strawberries for the best-ever strawberry shortcake, or use it to brighten store-bought berries when peak season fruit isn't available.
