Caffeine Free Cucumber-Basil Grapefruit Rosemary Sparkler
This sparkling drink is the kind of thing you'd order at a fancy brunch spot and then immediately wish you could recreate at home — and now you can. Fresh grapefruit juice brings a bright, citrusy punch, while muddled cucumber and basil add a cooling, garden-fresh depth that feels genuinely sophisticated. The rosemary-honey syrup is the secret weapon here: just a few minutes on the stove transforms two simple ingredients into something fragrant and lightly floral that ties the whole glass together. Everything in this recipe is naturally free of stimulants, so it's a great option when you want something festive and complex without reaching for coffee, tea, or energy drinks. The sparkling water gives it that celebratory fizz, making it feel like a proper mocktail rather than a simple juice. Garnished with fresh herbs and a cucumber slice, it looks stunning on a table and takes almost no effort to pull off.
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!