BBC Good Food Cheese Club
Read about the all-new BBC Good Food Cheese Club. Curated cheese, delivered straight to your door.
To 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.
Strain 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.