- 2 tsp apple cider vinegar
- sparkling water, to top up
For the base syrup
- 1 sliced pear
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 4 dried apricots
- 75g golden caster sugar
- 25g honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 sprig rosemary, plus extra to garnish (optional)
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 strip lemon zest
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.