Pear & rosemary gin and tonic

Pear & rosemary gin and tonic

Total: 2 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 188 kcal
, Carbohydrate: 29 g


4 glasses


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pear & rosemary syrup

4dl water
200g sugar
250g pears, peeled, diced
1stick lemongrass , crushed
1sprig rosemary

Gin and tonic

some ice cube
1dl gin
12 ice cubes
1 pear, sliced
4sprigs rosemary
4dl Schweppes tonic
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Syrup for 1 bottle (approx. 400 ml) Gin and tonic for 4 glasses (200 ml each)

How it's done

Pear & rosemary syrup

Bring the water to the boil along with all the other ingredients up to and including the rosemary, stirring constantly, reduce over a medium heat for approx. 25 mins. Pour the syrup through a sieve (yields approx. 400 ml). Don't squeeze out the pears, otherwise the syrup will become cloudy. While still boiling hot, pour the syrup into a clean, warm bottle and fill to just below the rim, seal immediately, leave to cool.

Gin and tonic

Place 6 tbsp of syrup in a shaker along with the ice and gin, shake well. Place the ice cubes, pear and rosemary in the glasses, pour the gin through a sieve and add it along with the tonic water.

Good to know
Shelf life: Store in a cool, dark place for approx. 2 months. Once opened, keep the bottle in the fridge and consume the syrup quickly.

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