Carrageenan Free Cucumber-Basil Grapefruit Rosemary Sparkler
This sparkling drink is a genuine showstopper — bright with fresh grapefruit, cooling cucumber, and a herbal depth from both basil and rosemary that makes it taste far more complex than the ingredient list suggests. The rosemary-honey syrup is the secret weapon here: a quick stovetop steep that fills your kitchen with an incredible fragrance before you've even touched a glass. Muddling the cucumber and basil together unlocks their natural oils and juice, giving the whole drink a garden-fresh backbone that no bottled mixer could replicate. Because every component is made from scratch using whole fruits, fresh herbs, honey, and plain sparkling water, there's nothing hidden in the mix — no stabilizers, no thickeners, no additives to second-guess. That matters more than people realize with sparkling beverages, where store-bought options often rely on emulsifiers and gelling agents to achieve their texture. This one gets its body entirely from real ingredients and a good hard shake. Serve it immediately over ice so the bubbles stay lively and the garnishes look their absolute best.
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!