Nickel Allergy Friendly Cucumber-Basil Grapefruit Rosemary Sparkler

Total time30 min

Prep time10 min

Cook time5 min

Nickel Allergy Friendly Cucumber-Basil Grapefruit Rosemary Sparkler

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Ingredients

2 servings

For the rosemary-honey syrup

¼ cup honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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