The Pearfect Break Recipe

Bring 12 oz (about 355 ml) of water to a near boil (around 200°F / 93°C). Remove from heat and steep 2 tsp of Rishi black tea (or equivalent strong black tea) for 4 minutes for a robust flavor. Strain and let the brewed tea cool to room temperature, then chill in the refrigerator until cold (about 15–20 minutes).

Make pear syrup

Combine 1 cup chopped ripe pear and 1 cup sugar in a medium saucepan. Add 1/4 cup apple cider vinegar, 1/2 tsp lemon zest and 1 tbsp fresh lemon juice. Warm gently over medium-low heat, stirring occasionally, until the sugar dissolves and the pear softens (about 8–10 minutes). Do not boil vigorously; aim for a gentle simmer to extract juices and dissolve sugar.

Remove from heat and let the mixture cool slightly (5–10 minutes). Transfer the mixture to a blender or use an immersion blender and puree until smooth. Taste and adjust acidity or sweetness: add up to 1 tbsp more vinegar if it needs more tang, or up to 1–2 tsp more sugar if too tart.

Strain the puree through a fine-mesh sieve into a jar or bowl, pressing on solids to extract as much liquid as possible. Discard solids. Cool the strained shrub to room temperature, then refrigerate until cold. Yields about 3/4 to 1 cup shrub.

In a tall glass, add 1 cup of ice.

Pour 3 oz (about 6 tbsp) of the chilled brewed black tea over the ice.

Add 2 tbsp of the chilled pear shrub to the glass. (Adjust 1–3 tbsp to taste — start with 2 tbsp for balanced sweetness and acidity.)

Add 1/2 tbsp fresh lemon juice and 1/2 tsp honey. Stir gently to combine and dissolve the honey into the tea and shrub mixture.

Top with 4 oz chilled soda water. Give a gentle stir to integrate, preserving the fizz.

Garnish with a pear slice and an optional mint sprig. Serve immediately.