Capsaicin Free Ginger Pear Sparkling Cooler
This sparkling cooler is the kind of drink that feels fancy without requiring any bartending skills — just ripe pears, fresh ginger, honey, and a little patience at the stove. The homemade syrup simmers down into a fragrant, golden concentrate that tastes like the best version of autumn in a glass. For anyone avoiding capsaicin, finding a flavorful, zingy beverage without any chili-derived heat can be trickier than it sounds — but ginger steps in here beautifully, delivering that warm, lively kick through an entirely different and completely safe pathway. Pressing the cooked solids through a fine-mesh strainer gives you a silky, clear concentrate that mixes effortlessly with chilled sparkling water. The result is bright, lightly sweet, and refreshing with just enough bite to feel interesting. A sprig of mint and a thin pear slice on the rim make it look like something you'd pay twelve dollars for at a rooftop bar.
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Learn more →Ingredients
4 servings
For the ginger-pear syrup
- 3 medium ripe pears (such as bartlett or anjou), peeled, cored, and roughly chopped
- 1 ½ cups water
- 2-inch piece fresh ginger, peeled and thinly sliced
- 3 tbsp honey
To assemble
- 3 cups sparkling water, chilled
- ice cubes, for serving
For serving
- fresh mint sprigs, for garnish (optional)
- thin pear slices, for garnish (optional)
Instructions
- 1
Combine the chopped pears, water, and sliced ginger in a medium saucepan over medium heat. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 12–15 minutes, until the pears are completely soft and beginning to break down.
- 2
Remove the pan from the heat and stir in the honey until fully dissolved. Let the mixture cool in the pan for 10 minutes.
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