Ingredients
(pour 4 glasses)
- Léonce Blanc pear purée 170 ml / 5.75 oz
- Léonce Blanc lemon purée 15 ml / 0.50 oz
- Honey 170 g
- Sugar 30 g
- Fresh rosemary (± 10 cm) 2 sprigs
- Fresh ginger, peeled and finely sliced 2.5 cm
- Ground nutmeg 1 pinch (0.5 g)
- Ice cubes
- Sparkling water
Utensils
- Saucepan
- Sieve
- Cocktail glass
PUT the saucepan on a low heat and POUR in the lemon and pear purées, the honey, sugar, 1 sprig of rosemary, the pieces of ginger and the ground nutmeg. BRING to the boil, then LOWER the temperature and leave to simmer for 5 more minutes.
STIR continuously so the sugar and honey dissolve well. Turn off the heat and LEAVE to infuse for 30 minutes.
Then pass through a sieve and leave to cool completely.
Half FILL the glasses with ice. ADD 60ml of syrup and fill the glass with sparkling water.
Decorate with a sprig of rosemary.