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Faux fizz served in glass with a rosemary sprig

Faux fizz

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • 1 (syrup makes enough for 3)

Make a fun and fizzy mocktail for teetotal party guests. The flavours of pear, apricots, honey, lemon and rosemary make the delicious base syrup

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal135
fat0g
saturates0g
carbs33g
sugars33g
fibre1g
protein2g
salt0g
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Ingredients

  • 2 tsp apple cider vinegar
  • sparkling water , to top up

For the base syrup

  • 1 sliced pear
  • 4 dried apricots
  • 75g golden caster sugar
  • 25g honey
  • 1 sprig rosemary , plus extra to garnish (optional)
  • 1 strip lemon zest

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, November 2018

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