Sparkling Mandarin Ginger Lemonade with Honey

Slice 22.5 gr Mandarins into thin circular wheels for garnish and set them aside.

Halve and squeeze the juice from 127.5 gr Mandarins and ¹/₄ piece Lemon through a fine mesh strainer into a pitcher.

Peel and thinly slice 10 gr Ginger root, then place the slices directly into a small saucepan along with 30 ml Water.

Place the saucepan over medium heat, bring the liquid to a gentle boil, and simmer for 6 minutes to extract the ginger flavor.

Remove the saucepan from the heat, stir in 1 tbsp Honey until completely dissolved, then strain out and discard the ginger slices and let the syrup cool.

Pour the strained citrus juice into the pitcher with the cooled ginger syrup and stir thoroughly to combine the lemonade base.

Divide 75 gr Ice Cubes and the reserved mandarin wheels evenly between two tall serving glasses.

Pour the citrus base over the ice, top off each glass with 130 ml Sparkling water, stir gently to preserve the bubbles, and garnish with 2 gr Fresh Rosemary.