Xanthan Gum Free Cucumber-Basil Grapefruit Rosemary Sparkler
This sparkling drink is a stunning balance of tart grapefruit, cooling cucumber, and fragrant herbs — the kind of thing that looks like it came from a fancy cocktail bar but comes together entirely in your own kitchen. Every single ingredient here is naturally free of thickeners and stabilizers, so there's nothing to scrutinize on a label or swap out. The rosemary-honey syrup is the secret weapon: a quick stovetop steep that fills your kitchen with an incredible herbal aroma before you've even picked up the cocktail shaker. Muddling fresh cucumber and basil together unlocks bright, garden-fresh flavor that no bottled mixer could replicate. A vigorous shake chills everything down and melds the citrus with the herb-infused syrup beautifully, and a final pour of sparkling water keeps it light and effervescent. Dress each glass with a curl of cucumber, a sprig of basil, and a tiny rosemary branch, and it's genuinely gorgeous on a table. Whether you're serving it at a summer gathering or just treating yourself on a weeknight, this one delivers serious wow factor with zero fuss.
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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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