Faux fizz

alcohol free drinks champagne christmas fizz mocktail party prosecco

N/A

1 (syrup makes enough for 3)

Source

Ingredients

2 tsp apple cider vinegar

sparkling water , to top up

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

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.