Virgin piña colada
For an alcohol-free party option, try our spiced piña colada mocktail (or virgin piña colada), with mock rum syrup, pineapple juice and coconut milk
Faux fizz
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- 1 (syrup makes enough for 3)
Skip to ingredients
- 2 tsp apple cider vinegar
- sparkling waterto top up
For the base syrup
- 1 sliced pear
- 4 dried apricots
- 75g golden caster sugar
- 25g honey
- 1 sprig rosemaryplus extra to garnish (optional)
- 1 strip lemon zest
Nutrition: Per serving
- kcal135low
- fat0g
- saturates0g
- carbs33g
- sugars33g
- fibre1g
- protein2g
- salt0g
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.
