Cocktail Recept: Fruit champagne

Make sure the carbonated spring water is well chilled before using it.
Peel the kiwi and cut it into 3 mm thick slices.
Then cut these slices into four quarters each.
Peel the pear and cut it in half and remove the core.
Cut one half of the pear, lengthwise, into four equal pieces.
Cut these pieces into 3 mm thick slices.
Sprinkle these pieces with some lemon juice so that they remain nice and white and stir them carefully. Remove the tops from the strawberries and cut them into quarters.
Place the fruit evenly in 4 tall champagne glasses (or 'flutes').
Pour 1 tablespoon of lemonade syrup into each glass.
Serve the glasses.
Remove the cap from the carbonated spring water and fill the glasses on the spot.