Method

• 1.
  For the puree, place the agave syrup and peppercorns in a small saucepan and bring to a simmer over medium-low heat. Simmer gently for 10 minutes – you do not want to reduce the agave; just start the flavours infusing. Remove from the heat and set aside, covered, at room temperature overnight to infuse. Strain over a jug and discard peppercorns.
• 2.
  Place strawberries and 50ml strained agave syrup in a blender and whiz until smooth (this can be strained to remove pips if you like, but it’s not necessary).
• 3.
  When ready to serve, combine 45ml puree and the sparkling wine in a jug. Stir and allow to fizz and settle. Pour into a champagne flute. Garnish with half a strawberry and sprinkle with crushed pink peppercorns.