Yuzu Pear Spritz Recipe

Combine chopped pears, sugar and water in a medium saucepan over medium heat.

Bring to a gentle simmer, stirring to dissolve the sugar. Reduce heat to medium-low and simmer 12–15 minutes, stirring occasionally, until the pears are very soft and the liquid is slightly thickened.

Remove from heat and stir in lime zest and yuzu juice. Let steep 10 minutes off the heat to capture the citrus aromatics.

Using a fine mesh sieve or cheesecloth set over a bowl, press the cooked pear mixture to extract the syrup. For a smoother syrup, strain twice. You should yield about 1 to 1 1/4 cups of syrup.

Cool to room temperature, then transfer to a clean jar. Refrigerate for up to 10 days.

Chill & Glass Prep

Chill a highball or Collins glass in the freezer for 5–10 minutes, or fill it with ice while you prepare the ingredients.

Measure

Add 2 tablespoons pear syrup, 1 ounce Seedlip Grove (or non-alc citrus spirit), 1 teaspoon fresh yuzu juice and 1/2 tablespoon fresh lime juice into the chilled glass or a mixing glass.

Add Ice

Fill the glass with fresh ice (about 1 cup). If using a mixing glass, add ice and give a gentle stir 5–7 seconds to chill and combine.

Top with Sparkling Water

Top with 4 ounces chilled sparkling water. Stir gently 2–3 turns to integrate without flattening the bubbles.

Garnish & Serve

Garnish with a pear slice and a yuzu or lime wheel. Optionally add a mint sprig or dehydrated pear chip. Serve immediately with a straw.

To make a pitcher: multiply the cocktail components by 6, combine syrup, Seedlip, yuzu and lime in a pitcher, chill, then add ice and 24 oz sparkling water just before serving to preserve fizz.

Estimated calories: approximately 110 per serving (pear syrup and Seedlip are primary contributors). Adjust syrup amount for fewer calories.

Substitutions: If yuzu juice is unavailable, use 2 tsp lemon + 1 tsp lime per 1 tsp yuzu called for, and taste-adjust.