Go Back
–+ servings

Rosemary Pear Sparkling Fall Mocktail

This delicious fall mocktail recipe combines pears and rosemary for a unique, herbal drink that’s perfect for this time of year.
Print Recipe Pin Recipe
Course Drinks
Servings 1

Ingredients
  

For The Rosemary Simple Syrup

  • 1 cup water
  • 4 tablespoons dried rosemary
  • ¾ cup honey give or take

For The Cocktail

  • ½ pear peeled, cored, and diced
  • Juice from half a lemon
  • 1-2 tablespoons Rosemary Honey Syrup
  • Sparkling water or tonic water

Instructions
 

To Make The Rosemary Honey Syrup

  • In a small saucepan, combine the water and dried rosemary. Cover and bring to a boil, then reduce the heat to a low simmer. Let simmer for 10 minutes.
  • Remove from the heat and let steep for another 30-60 minutes.
  • Strain the rosemary infusion over a glass measuring cup so you know how much infusion you have. Pour the infusion back into the rinsed saucepan and add an equal amount of honey.
  • Turn the heat on to low and heat just enough to incorporate the honey. Stir constantly until the honey is fully dissolved. Remove from heat and set aside to cool to room temperature. Transfer to a lidded container and chill in the fridge until ready to use.

To Make The Rosemary Pear Cocktail

  • Option 1: Combine the pear, lemon juice, and rosemary honey syrup in a blender. Blend until smooth. Pour into an ice-filled glass and top with sparkling water or tonic water and a fresh rosemary sprig.
  • Option 2: Combine the pear and lemon juice in a blender. Blend until smooth. Fill a cocktail shaker with ice and add the pear mixture and rosemary honey syrup. Cover and shake for about 10 seconds. Strain into a coup glass and top with sparkling water or tonic water.
  • Option 3: To serve this mocktail punch-style, blend 4 pears (peeled, sliced, and diced) and the juice from 4 lemons in a blender until smooth. Pour the pear mixture into a punch bowl and add ½ - 1 cup rosemary honey syrup. Stir to combine. When ready to serve, add 4 cups of ice and 4 cups of sparkling water or tonic water.
  • The rosemary honey syrup can be store in the fridge for up to 2 weeks.
Tried this recipe?Let us know how it was!