Hazelnut Free Cucumber-Basil Grapefruit Rosemary Sparkler
This sparkling drink is the kind of thing you'd pay twelve dollars for at a rooftop bar, and it genuinely tastes like summer in a glass. Fresh grapefruit juice brings a bright, citrusy backbone, while muddled cucumber and basil add a cool, garden-fresh depth that makes every sip feel refreshing and a little fancy. The rosemary-honey syrup is the secret weapon here — just a few minutes on the stove and a short steep transforms two simple ingredients into something floral, herbal, and completely irresistible. Because everything is made from scratch with whole fruits, fresh herbs, and honey, you never have to second-guess a label or worry about hidden allergens sneaking into your glass. Muddling the cucumber and basil together before shaking is what really unlocks the flavor, so don't skip that step — a firm press or ten makes all the difference. It comes together quickly once the syrup is ready, and the garnishes of cucumber, basil, and rosemary make it look genuinely stunning with almost zero extra effort. Whether you're hosting or just treating yourself on a weeknight, this sparkler delivers serious wow factor.
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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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