Kimino Sparkling Juice Recipe

Make honey syrup

Combine 3 tbs honey and 3 tbs water in a small saucepan. Warm over low heat, stirring until the honey dissolves and the mixture is smooth (do not boil). Remove from heat and let cool to room temperature. Transfer to a small jar; will keep refrigerated for up to 2 weeks.

Infuse aromatics

In a small bowl or measuring cup, muddle the thinly sliced fresh ginger with the fresh lemon juice (2 tbs) to release aromatic oils. Let sit 5 minutes for additional flavor extraction.

Combine juices

In a pitcher, pour 2 cups white grape juice and 1 cup pear nectar. Strain the ginger-lemon mixture through a fine mesh or tea strainer into the pitcher to capture juice and aromatics while leaving most solids behind.

Sweeten

Add 3 tbs honey syrup (adjust 1 tbs at a time to taste if you prefer sweeter or drier). Stir the juice mixture thoroughly until homogenous. Taste and adjust acidity with a little more lemon juice (up to 1 tbs) or sweetness as desired.

Chill and carbonate

Just before serving, gently pour 3 cups chilled soda water or sparkling mineral water into the juice mixture in the pitcher. Stir once gently to combine — avoid vigorous stirring to preserve bubbles.

Serve

Fill glasses with a few ice cubes (if using). Pour the sparkling juice over ice, dividing evenly. Add 1–2 thin pear slices or a small cluster of grapes and 2 mint leaves to each glass for garnish.

Presentation: If you like, bruise a few mint leaves by rubbing them between your fingers before adding to release extra aroma. For a slightly more grown-up flavor, add a thin slice of cucumber to each glass or a small splash (1 tsp) of non-alcoholic bitters.