Pear Lemonade
A delicate, refined lemonade built with fresh pear and soft lemon. Light, aromatic, and gently sweet — citrus supports while pear leads.
Prep Time : 15 min
Cook Time : 10 min
Servings : 8
15 min
10 min
8
Ingredients
Lemon Structure
• Pulp of 2 lemons, seeds removed
Honey–Pear Syrup
• 1 large ripe pear, peeled, cored, and cut into small cubes
• ½ cup (120 ml) water
• ⅓ cup (110 g) mild honey — this one on Amazon
• Zest of 1 lemon (added off heat)
Lemonade Base
• 180 ml fresh lemon juice
• 120–150 ml honey–pear syrup, to taste
• Pinch of fine sea salt
• 1 liter ice-cold water
To Serve
• Ice
• Lemon slices
• Thinly sliced pear
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Directions
- Make the Honey–Pear Syrup
Combine the pear cubes, water, and honey in a small saucepan and heat gently over low to medium-low heat, stirring until the honey dissolves and the pear softens and releases its aroma, then let the mixture simmer lightly for about 8–10 minutes to extract flavor without turning it into compote, remove from heat, add the lemon zest, cover, and let steep for 10 minutes before straining through a fine-mesh sieve and cooling completely. - Build the Lemon Base
Add the lemon pulp to a large pitcher and gently muddle just until the juice is released and a light structural base forms, keeping the texture loose and avoiding a smooth purée. - Assemble the Lemonade
Add the fresh lemon juice, about 120 ml of the cooled honey–pear syrup, the pinch of fine sea salt, and the ice-cold water, then stir well until fully combined and taste, adjusting by adding more syrup for sweetness or pear intensity, or a small splash of water if the citrus still feels too dominant. - Chill
Refrigerate for 1–2 hours until fully cold and fully integrated. - Serve
Fill glasses with ice, pour over the pear lemonade, and garnish with lemon slices and thinly sliced pear.
*Notes :
- Pear is delicate — too much acid will erase it instantly.
- Cutting the pear into small cubes maximizes extraction without heavy cooking.
- Honey supports pear better than sugar by keeping the flavor round and soft.
- Salt is subtle but necessary to keep the finish crisp.
- This should taste like pear first, lemonade second — intentionally.
- Keeps well refrigerated for up to 48 hours.
Nutrition Facts
( per ~200 ml serving )
Calories
~90 kcal
Protein
0 g
Fat
0 g
Carbs
~23 g
Calories
~90 kcal
Protein
0 g
Fat
0 g
Carbs
~23 g
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Pear Lemonade
Ingredients
Method
- Combine the pear cubes, water, and honey in a small saucepan and heat gently over low to medium-low heat, stirring until the honey dissolves and the pear softens and releases its aroma, then let the mixture simmer lightly for about 8–10 minutes to extract flavor without turning it into compote, remove from heat, add the lemon zest, cover, and let steep for 10 minutes before straining through a fine-mesh sieve and cooling completely.
- Add the lemon pulp to a large pitcher and gently muddle just until the juice is released and a light structural base forms, keeping the texture loose and avoiding a smooth purée.
- Add the fresh lemon juice, about 120 ml of the cooled honey–pear syrup, the pinch of fine sea salt, and the ice-cold water, then stir well until fully combined and taste, adjusting by adding more syrup for sweetness or pear intensity, or a small splash of water if the citrus still feels too dominant.
- Refrigerate for 1–2 hours until fully cold and fully integrated.
- Fill glasses with ice, pour over the pear lemonade, and garnish with lemon slices and thinly sliced pear.
Notes
- Pear is delicate — too much acid will erase it instantly.
- Cutting the pear into small cubes maximizes extraction without heavy cooking.
- Honey supports pear better than sugar by keeping the flavor round and soft.
- Salt is subtle but necessary to keep the finish crisp.
- This should taste like pear first, lemonade second — intentionally.
- Keeps well refrigerated for up to 48 hours.