Seed Oil 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, and it genuinely tastes like it. Fresh grapefruit juice brings a bright, citrusy backbone, while muddled cucumber and basil add a cooling, garden-fresh depth that makes every sip feel a little luxurious. 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 fragrant and complex. Because every component is a whole, recognizable ingredient, there's no need to scan labels or second-guess what's hiding in a store-bought mixer. Seed oils have a way of sneaking into flavored syrups and pre-made cocktail bases, so making everything from scratch the way this recipe does keeps things genuinely clean. It comes together with a cocktail shaker and a fine-mesh strainer, no fancy bar equipment required. Serve it immediately over ice and let the garnishes do the rest — this one looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!