Faux fizz

• apple cider vinegar↗2 tsp tsp
• sparkling water↗

  for topping

• sliced pear1
• dried apricots↗4
• golden crystal sugar↗75g g
• honey↗25g g
• rosemary↗1 sprig

  plus extra for garnish (optional)

• lemon zest↗1 strip

Step-by-step instructions

1. 1

   To make the base syrup, place the sliced pear, dried apricots, golden crystal sugar, honey, a sprig of rosemary and a strip of lemon zest into a saucepan with 100 ml of water. Heat for 10 minutes or until the sugar dissolves and the pear becomes very soft, then let it cool completely.

2. 2

   Strain the syrup into a jug, add the apple cider vinegar and chill in the refrigerator for at least 30 minutes. Pour about 25 ml of the syrup into a champagne flute and top up with cold sparkling water. Garnish with a sprig of rosemary if desired.