Barley Free Cucumber-Basil Grapefruit Rosemary Sparkler
This sparkling drink is a stunning balance of tart grapefruit, cool cucumber, and fragrant herbs — the kind of thing that looks like it came from a fancy cocktail bar but comes together right in your own kitchen. The rosemary-honey syrup is the secret weapon here: just a few minutes on the stovetop and a gentle steep transforms simple honey and water into something deeply aromatic and floral. Muddling the fresh cucumber and basil together releases their natural oils and juice, giving the drink a brightness that no bottled mixer could replicate. Everything in this recipe is naturally free of grain-based ingredients, so there's no need to scrutinize labels or worry about hidden additives sneaking in. The whole process is straightforward and genuinely fun — shaking the shaker until it frosts over feels a little celebratory even on a Tuesday. Serve it over ice with the optional garnishes and it becomes an instant centerpiece, whether you're hosting guests or just treating yourself to something special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the rosemary-honey syrup
- ¼ cup honey
- ¼ cup water
- 2 sprigs fresh rosemary
For the sparkler
- ½ cup fresh grapefruit juice (from about 1 large grapefruit)
- ⅓ cup cucumber, thinly sliced (about ¼ of a medium cucumber), plus extra for garnish
- 8 fresh basil leaves, plus extra for garnish
- 2 tbsp rosemary-honey syrup (from above)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 thin cucumber slices (optional)
- 2 small fresh basil sprigs (optional)
- 2 small fresh rosemary sprigs (optional)
Instructions
- 1
Combine the honey, water, and rosemary sprigs in a small saucepan over medium heat, stirring until the honey dissolves, about 2 minutes. Bring to a gentle simmer, then remove from the heat and let the rosemary steep for 15 minutes, until the syrup is fragrant and lightly herbal.
- 2
Strain the syrup through a fine-mesh strainer into a small bowl or jar, discarding the rosemary sprigs. Let the syrup cool to room temperature before using.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!