Soy Free Cucumber-Basil Grapefruit Rosemary Sparkler
This herbal, citrusy sparkler is the kind of drink that makes a regular afternoon feel like a special occasion. Fresh grapefruit juice brings a bright, slightly bitter punch, while muddled cucumber and basil add a cooling, garden-fresh depth that's genuinely refreshing. The homemade rosemary-honey syrup is the secret weapon here — just a few minutes on the stove and a short steep transforms simple pantry staples into something that tastes like it came from a craft cocktail bar. Because everything is made from scratch with whole, recognizable ingredients, there's zero guesswork about what's actually in your glass — no hidden additives or processed syrups to second-guess. Shaking the muddled mixture with ice before straining ensures every sip is perfectly chilled and beautifully balanced. Topped with sparkling water and garnished with fresh herbs and cucumber, it looks as stunning as it tastes. Whether you're hosting brunch or just treating yourself on a warm evening, this is the kind of recipe you'll come back to again and again.
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!