Pear Spritz Recipe

Make syrup

Combine 0.5 cups water and 0.5 cups granulated sugar in a small saucepan. Add 1 tsp dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer very gently for 2 minutes to infuse, then remove from heat and let steep for 10 minutes off the heat.

Strain the syrup through a fine mesh sieve to remove lavender buds. Allow to cool to room temperature. Yield: about 3/8 to 1/2 cup lavender simple syrup. Store refrigerated if not using immediately.

Prepare pear mixture

In a mixing pitcher, combine 1 cup pear nectar and 0.5 oz fresh lemon juice. Add 0.5 to 0.75 oz (about 1 to 1.5 tablespoons) of the cooled lavender simple syrup to taste — start with 0.5 oz if you prefer subtler lavender.

Stir the pear base for 10–15 seconds until fully combined and slightly aerated. Taste and adjust sweetness or acidity by adding a little more syrup or lemon juice as desired.

Build the spritz

Fill two highball or wine glasses with ice (about 1/2 cup ice per glass). Divide the pear base evenly between the two glasses (~0.5 cup pear base per glass).

Top each glass with 3 oz ginger ale and 1 oz soda water (for a total of 6 oz ginger ale and 2 oz soda across both glasses), pouring gently to preserve carbonation. Give each glass a light stir (1–2 gentle stirs) to combine.

Garnish each glass with a thin pear slice and an optional lavender sprig. Serve immediately chilled.