Name: Faux fizz
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 (syrup makes enough for 3)
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

Faux fizz served in glass with a rosemary sprig

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.