Free delivery with a purchase of €50 in Belgium, the Netherlands and Luxembourg
Fill a saucepan with 150 ml of water, put on a low heat and let the Tagatesse dissolve in it.
Cut the lemon in half and squeeze.
Peel the ginger and finely grate and rinse the rosemary.
Add the ginger, 3 tablespoons lemon juice and most of the rosemary branches to the Tagatesse syrup.
Wash the pears, cut into quarters and remove the stalks and the cores.
Set aside a quarter of a pear and sprinkle with a few drops of lemon juice.
Peel the other quarters and put for 20 minutes in the Tagatesse syrup, over a low heat and with the lid on the pan.
Then remove the rosemary branches, mix the pears and the syrup to an even mass and let cool.
Place the sparkling water, syrup and pear slice in the fridge for at least 1 hour.
Divide the syrup into 4 glasses and top up with the sparkling water.
Cut the quarter pear into 4 slices and finish the glasses with a slice of pear and a branch of rosemary.