Make a fun and fizzy mocktail for teetotal party guests. The flavours of pear, apricots, honey, lemon and rosemary make the delicious base syrup
Prep:10 mins
1 (syrup makes enough for 3)
2 tsp apple cider vinegarsparkling water, to top up
STEP 1To make the base syrup, put the sliced pear, dried apricots, golden caster sugar, honey, sprig of rosemary and a strip of lemon zest in a saucepan with 100ml water. Heat for 10 mins or until the sugar has dissolved and the pear is very soft, then leave to cool completely.STEP 2Strain the syrup into a jug, add the apple cider vinegar and chill in the fridge for at least 30 mins. Pour about 25ml of the syrup into a champagne flute and top with cold sparkling water. Garnish with a rosemary sprig, if you like.
