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Tagatesse, pear and ginger mocktail

Label tagatesse
95 min
easy
cheap

Preparation

1

Fill a saucepan with 150 ml of water, put on a low heat and let the Tagatesse dissolve in it.

2

Cut the lemon in half and squeeze.

3

Peel the ginger and finely grate and rinse the rosemary.

4

Add the ginger, 3 tablespoons lemon juice and most of the rosemary branches to the Tagatesse syrup.

5

Wash the pears, cut into quarters and remove the stalks and the cores.

6

Set aside a quarter of a pear and sprinkle with a few drops of lemon juice.

7

Peel the other quarters and put for 20 minutes in the Tagatesse syrup, over a low heat and with the lid on the pan.

8

Then remove the rosemary branches, mix the pears and the syrup to an even mass and let cool.

9

Place the sparkling water, syrup and pear slice in the fridge for at least 1 hour.

10

Divide the syrup into 4 glasses and top up with the sparkling water.

11

Cut the quarter pear into 4 slices and finish the glasses with a slice of pear and a branch of rosemary.

Ingredients

4
People
  • 3 doyenne pears
  • 2 ginger
  • 1 lemon
  • 25 g tagatesse sweetener
  • 660 ml sparkling water
  • 6 branches of rosemary
  • 150 ml water

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