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For the Black Pepper Simple Syrup : Bring the sugar, water and black peppercorns to a boil in a small saucepan, stirring until sugar is completely dissolved. Remove from heat, let cool to room temperature, and strain through a fine mesh strainer to remove the cracked peppercorns. Refrigerate until ready to use. Black pepper syrup will keep in a sealed container in the refrigerator for up to 1 week.
For the Black Pepper Limeade : Combine water, lime juice, and ¾ cup black pepper simple syrup in a pitcher and stir to combine. Refrigerate until completely cold and serve in ice-filled glasses, garnished with lime zest if desired.