Cashew Free Cucumber-Basil Grapefruit Rosemary Sparkler
This herbal, citrusy sparkler is the kind of drink that makes a regular afternoon feel like a special occasion. Fresh grapefruit juice brings a bright, slightly bitter punch, while muddled cucumber and basil add a cooling, garden-fresh depth that's genuinely refreshing. The rosemary-honey syrup is the secret weapon here — just a few minutes on the stove with fresh sprigs and honey creates something fragrant and lightly floral that ties every sip together. Because this drink is built entirely from fresh produce, herbs, honey, and sparkling water, there's zero need to scan labels or worry about hidden nut-based ingredients sneaking in. Muddling the cucumber and basil before shaking is what makes this feel like something you'd order at a rooftop bar, not just throw together at home. Serve it over ice with a few elegant garnishes and it's instantly impressive — whether you're hosting guests or just treating yourself on a warm evening.
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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.
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