Vegan Cucumber-Basil Grapefruit Rosemary Sparkler

Total time30 min

Prep time10 min

Cook time5 min

Vegan Cucumber-Basil Grapefruit Rosemary Sparkler

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Ingredients

2 servings

For the rosemary-honey syrup

¼ cup honey
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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)
Ingredient note
Some syrups contain refined sugars processed with bone char. Choose organic or maple syrup to be safe.
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
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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