1 cup caster sugar1 cup hot water2 tbsp sumac5 good grinds (about 1 tsp freshly ground) black pepper250-350g strawberries, hulled1 cup crème fraîche2 tbsp honeyPut the sugar and water in a small pot set over a medium heat. Stir until the sugar has dissolved, then add the sumac and black pepper. Dollop on some crème fraîche and pour over a generous slosh of the syrup. THE AUTHORLucy Co rry is an award-winning New Zealand writer who loves to cook, eat, read and think about food. In 2019 she was named Food Communicator of the Year and Best Opinion Writer at the inaugural New Zealand Food Media Awards.

Source: Stuff December 07, 2021 22:26 UTC