Place the water, sugar and Schwartz for Chef Peppercorns in a saucepan. Set over a high heat and stir until the sugar has dissolved.
Remove from the heat and leave to cool. Meanwhile, put the lemon juice, vodka and salt into a shallow plastic box. Cover and chill.
Once the peppercorn syrup has cooled, strain into the lemon juice mixture and season to taste with freshly ground Black Pepper. Place in a freezer.
After 2 hours, remove and mix with a fork. Return to the freezer and repeat the process every hour until a slushy mixture has formed. Serve in shot glasses.
