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A pear and sage mocktail spritz in a wine glass

Pear & Sage Spritz

An easy, alcohol-free pear mocktail: fresh pear juice, a splash of sage honey (or agave) syrup, lemon and sparkling water. No refined sugar.
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Prep Time 5 minutes
Cook Time 5 minutes
Steeping (sage syrup) 20 minutes
Total Time 30 minutes
Servings: 1 drink
Course: Drinks
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For a quick sage syrup (makes about 250 ml)
  • 150 ml water, 10–12 fresh sage leaves and 150 g runny honey (vegan swap: 150 g agave syrup)
For one spritz
  • 75 ml pear juice, chilled: ideally your own cold-pressed; otherwise organic pressed pear juice, not from concentrate, with no added sugar
  • 15–20 ml sage syrup
  • 15 ml freshly squeezed lemon juice
  • 100 ml chilled sparkling water or soda water
  • Ice
  • 1 thin slice of pear and 1 fresh sage leaf, to garnish

Equipment

  • Small saucepan and fine-mesh strainer (for the syrup)
  • Jigger or measuring spoons
  • Large wine glasses
  • Bar spoon

Method
 

Quick sage syrup (make ahead)
  1. Heat the water until just steaming, take it off the heat, add the sage leaves, cover and steep for 15–20 minutes. Strain, stir in the honey or agave while warm, then bottle and chill.
Build the spritz
  1. Fill a large wine glass with ice.
  2. Add the pear juice, sage syrup and lemon juice and stir briefly with a bar spoon.
  3. Top with the sparkling water and give one gentle lift with the spoon.
  4. Garnish with a thin pear slice and a sage leaf, lightly slapped between your palms first.

Notes

Juice: your own cold-pressed pear juice gives the freshest, most fragrant flavour. Otherwise choose organic pressed pear juice, not from concentrate, with no added sugar. Squeeze the lemon fresh.
Sage syrup: make it ahead so it's fully chilled (warm syrup flattens the bubbles). Keep it in a clean, sealed bottle in the fridge, make small batches and use them up quickly. Discard if cloudy, fizzy, sour-smelling or mouldy.
Honey is not suitable for babies under 12 months. Use the agave swap for a vegan spritz.
Pitcher for six: 450 ml pear juice, 100 ml sage syrup and 90 ml freshly squeezed lemon juice. Top each glass with about 100 ml sparkling water as you serve.
Brush pear slices with lemon juice to stop them browning.