Macadamia 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 make at home — and now you can. Fresh grapefruit juice brings a bright, citrusy backbone, while muddled cucumber and basil add a cooling, garden-fresh depth that feels genuinely sophisticated. The rosemary-honey syrup is the quiet star of the whole thing: just a few minutes on the stovetop and a short steep transforms simple pantry ingredients into something floral and fragrant. Shaking everything together over ice and topping it off with sparkling water gives you that satisfying fizz without any artificial flavors or mystery additives. Every single ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or worry about what's hiding in a pre-made mixer. It's naturally free of tree nuts by design — nothing in the process calls for them, and the flavors are so layered and lively you won't miss a thing. Dress each glass up with a curl of cucumber, a sprig of basil, and a rosemary wand, and it looks almost too pretty to drink.
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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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