Cinnamon Free Cucumber-Basil Grapefruit Rosemary Sparkler
This sparkling drink is a genuinely refreshing combination of tart grapefruit, cool cucumber, and fragrant herbs that feels like something you'd order at a fancy brunch spot — except you made it yourself. The rosemary-honey syrup is the quiet star here, built by steeping fresh rosemary sprigs in warm honey and water until the whole thing turns lightly floral and woodsy. Muddling cucumber and basil together before shaking releases their natural oils and juice, giving the drink a brightness that no bottled mixer could replicate. Every single ingredient in this recipe is naturally free of cinnamon, so there's no label-reading anxiety or worrying about spice blends sneaking in where they don't belong. The whole process is straightforward and the result is elegant enough to serve to guests without any explanation needed. Top each glass with a sprig of rosemary and a ribbon of cucumber and it looks as good as it tastes.
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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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