1½ lbs. strawberries (about 3 pints), washed and hulled 1½ cups sugar 4 tbsp. fresh lemon juice 1 tsp. kosher salt 1 (½-inch) slice fresh ginger ½ tsp. crushed red chile flakes ½ tsp. Sichuan peppercorns
1. Working in batches, pulse berries in a food processor until coarsely chopped. Transfer to a bowl and stir in sugar, 2 tbsp. lemon juice, and salt. Cover with plastic wrap and refrigerate 8 hours or overnight.
2. Strain juices into a 2-qt. saucepan; reserve fruit for another use. Add ginger, chile flakes, and peppercorns to juice mixture; bring to a boil. Reduce heat to medium-low and cook until thick and syrupy, 30-35 minutes. Stir in remaining lemon juice and let syrup cool to room temperature. Strain and store in the refrigerator up to 1 week.
TO MAKE A SHRUB: Combine 3 oz. syrup with ½ oz. apple cider vinegar in a tall, ice-filled glass; top with sparkling water.
TO MAKE A SHANDY: Pour 1-2 oz. syrup in a chilled glass and top with a pale lager-style beer; garnish with a lemon slice.