Pistachio 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 cool, garden-fresh depth that feels genuinely sophisticated. 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 a little unexpected. Everything gets shaken hard over ice, strained into glasses, and finished with a generous pour of chilled sparkling water for that satisfying fizz. Because every ingredient is whole, fresh, and easy to trace, there's zero guesswork about what's actually in your glass — no shared-facility snack mixes or mystery flavorings to navigate. It's naturally free of tree nuts without any substitutions or workarounds, just clean, vibrant produce doing exactly what it's supposed to do. Garnish with a few extra cucumber slices and herb sprigs 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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