Hull and chop your strawberries and place in a bowl.
Sprinkle with sugar and lemon juice and add some alcohol - white or rose wine is good as is cassise - and leave to macerate.
For the mint syrup place half a cup of water, sugar, a few whole pepper corns and the mint into a sauce pan and heat until the sugar is melted.
Take off the heat and leave to infuse.
When cool remove the mint and peppercorns.
If the syrup is too watery after cooling reduce it.
Scatter the strawberries with a few fresh mint leaves and serve with the syrup in a separate jug.
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