Korean Pear Ginger Mocktail
A crisp, lightly spicy shaken mocktail inspired by Korean pear-and-ginger tonics. Fresh Korean pear purée, a quick ginger honey syrup and bright lemon are shaken over ice and topped with sparkling water for a refreshing, balanced drink.
- Prep
- 15 min
- Cook
- 5 min
- Wait
- 25 min
- Total
- 45 min
- Makes
- 2 drinks (about 10 oz / 300 ml each)
Steps
Before you start
- Chill the Korean pear and sparkling water in the fridge for at least 1 hour so the drink stays cold and doesn't dilute too fast.
- The ginger honey syrup needs about 20 minutes to cool, so make it first.
- Honey is not suitable for children under 1 year old; use maple syrup in that case.
- Put your serving glasses in the freezer while you prepare the drink.
Simmer ginger syrup
- In a small saucepan, combine the sliced ginger, honey and water.
- Set over medium heat and stir until the honey dissolves.
- Reduce to low and simmer gently for 5 minutes, keeping the bubbles small.
+ Show details− Hide details
Ready when: Syrup smells strongly of ginger and looks slightly thinner than honey, with tiny bubbles at the edges.
Tip: Don't boil hard or the honey can scorch and turn bitter.
Steep and cool syrup
- Remove the pan from the heat and let the syrup steep with the ginger for 20 minutes, until room temperature.
- Strain through a fine-mesh strainer into a small bowl, pressing the ginger gently.
- Discard the ginger.
+ Show details− Hide details
Ready when: Syrup is no longer warm to the touch.
Tip: Warm syrup will melt the ice too fast and water down the drink.
Blend the pear
- Put the pear chunks and lemon juice in a blender.
- Blend on high for 30–45 seconds until completely smooth with no visible pieces.
+ Show details− Hide details
Ready when: Purée is pale, smooth and pourable like a thin smoothie.
Tip: The lemon juice stops the pear from browning, so add it before blending.
Strain the purée
- Pour the purée through a fine-mesh strainer set over a measuring cup, pressing with a spoon for about 1 minute.
- You should have about 1 cup (240 ml) of juice.
- Discard the pulp or save for oatmeal.
+ Show details− Hide details
Ready when: Juice is cloudy but smooth, with only dry pulp left in the strainer.
Tip: For a cloudier, thicker drink with more fiber, skip straining.
Shake the base
- Fill the cocktail shaker with 1 cup ice.
- Add the pear juice and all of the cooled ginger syrup.
- Seal tightly and shake hard for 15 seconds.
+ Show details− Hide details
Ready when: The outside of the shaker is frosty and very cold to hold.
Tip: Hold the lid firmly with one hand while shaking to avoid leaks.
Assemble and serve
- Fill 2 chilled glasses with the remaining ice, about 1 cup each.
- Strain the shaken mixture evenly between the glasses.
- Top each with about 6 tablespoons (90 ml) sparkling water, stir once gently, garnish with a lemon slice and serve immediately.
+ Show details− Hide details
Ready when: Drink is pale golden, cold and lightly fizzy.
Tip: Taste before serving. Add a teaspoon more honey if your pear is not very sweet, or a squeeze of lemon if too sweet.
Good to know
Tips
- Choose a firm, heavy Korean pear with smooth skin; it will be juicier and sweeter.
- Chilling the pear first gives a colder drink with less dilution.
- For more ginger heat, add 1 extra tablespoon of ginger slices to the syrup and steep for 30 minutes.
- Garnish with a few pine nuts floating on top for a traditional Korean touch.
Make ahead
"The ginger honey syrup keeps in the fridge for up to 1 week. The strained pear-lemon juice can be made up to 8 hours ahead and kept covered in the fridge; stir before shaking."
Storage & reheating
"Best served immediately. The shaken base (without ice or sparkling water) keeps covered in the fridge for up to 24 hours, though the color may darken slightly. Syrup keeps 1 week in the fridge. Not recommended for freezing as a finished drink, but the pear base can be frozen in ice cube trays for up to 1 month and blended into a slush."
Substitutions
- Korean pear (baeh) → Bosc pear or other Asian pear (such as Shinko). Bosc is softer and less juicy; add 1–2 tablespoons water when blending.
- honey → maple syrup or agave. Use the same amount; the flavor will be slightly different but the drink works well.
- sparkling water → chilled ginger ale or still water. Ginger ale makes the drink sweeter and spicier; reduce honey to 2 tablespoons.
- fresh lemon juice → fresh lime juice. Gives a slightly sharper, more floral citrus note.
