Yuzu Pear Spritz Recipe

Prepare the pear

Core and roughly chop the pear (leave skin on for flavor and color). Place chopped pear in a blender or food processor and puree until smooth, about 30–45 seconds. If the puree is very thick, add 1–2 tablespoons water to help blend.

Make quick pear syrup

In a small saucepan combine 1/2 cup water and 1/2 cup granulated sugar. Warm over medium heat, stirring until sugar dissolves. Add the pear puree to the saucepan and bring to a gentle simmer. Reduce heat and simmer 4–5 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool 10 minutes.

Finish syrup with citrus

Once the pear syrup has cooled slightly, stir in 2 tablespoons fresh yuzu juice and 1 tablespoon fresh lime juice. Taste and adjust: if too tart, add up to 1 teaspoon sugar; if too sweet, add a few drops more lime or yuzu. Strain syrup through a fine mesh sieve into a small bowl or jar, pressing on solids to extract maximum liquid. You should have roughly 6–7 tablespoons of flavored syrup. Chill if not using immediately.

Build the spritz

Fill a large wine glass or Collins glass about two‑thirds full with ice. Add 2 tablespoons Seedlip Grove 42, then pour in 2–3 tablespoons of the chilled pear‑yuzu syrup (adjust to taste; start with 2 T for a lighter drink). Add 1 tablespoon fresh lime juice if you want extra brightness.

Top with sparkling water

Gently top the mixture with 8 ounces chilled yuzu & lime sparkling water. Stir once gently with a bar spoon to combine without flattening the bubbles.

Garnish the spritz with 1 thin pear slice slid onto the glass rim and a lime wheel on the surface. Add a mint sprig if desired for aroma. Serve immediately with a straw or stirrer.

Notes: For a smoother syrup, fully strain and refrigerate up to 3 days. To make this vegan and low‑sugar, substitute sugar with a 1:1 erythritol/monk fruit blend and adjust simmer time as needed.