Rice Free Cucumber-Basil Grapefruit Rosemary Sparkler
This sparkling drink is the kind of thing you'd pay twelve dollars for at a trendy brunch spot, but it comes together in your own kitchen with fresh, wholesome ingredients and zero fuss. Tart grapefruit juice, muddled cucumber, and bruised basil create a layered, garden-fresh flavor that feels both refreshing and a little sophisticated. The rosemary-honey syrup is the secret weapon here — just a quick steep on the stovetop and you've got a fragrant, lightly herbal sweetener that ties everything together beautifully. Because this drink is built entirely from fresh produce, herbs, honey, and sparkling water, it's naturally free of grains and starches without any substitutions required. Muddling the cucumber and basil before shaking is what really unlocks the depth of flavor, so don't skip that step — a firm press or ten makes all the difference. Serve it immediately over ice with the optional garnishes and it looks genuinely stunning, whether you're hosting guests or just treating yourself on a slow afternoon.
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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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