Cinnamon Free Mint, Lime & Grapefruit Rosemary Sparkler
Bright, herby, and genuinely refreshing, this sparkling drink is the kind of thing you'll want to make on repeat all summer long. Fresh grapefruit juice and lime bring a punchy citrus backbone, while muddled mint adds a cool, aromatic lift that makes every sip feel like a little celebration. The real secret is the rosemary-honey syrup — just honey, water, and a couple of fresh sprigs simmered together and left to steep until deeply fragrant. It adds a floral, woodsy sweetness that ties everything together without relying on any spice blends or flavored syrups that might sneak in unwanted ingredients. For anyone navigating spice sensitivities, this recipe is a breath of fresh air because every single component is whole, identifiable, and completely straightforward. A good shake over ice, a splash of chilled sparkling water, and you've got something that looks and tastes like it came from a fancy cocktail bar. Serve it immediately with a grapefruit slice and a rosemary sprig for a finish that's as beautiful as it is delicious.
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
- 12 fresh mint leaves, plus 2 sprigs for garnish
- ½ cup fresh grapefruit juice (from about 1 medium grapefruit)
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp rosemary-honey syrup (from above)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 thin grapefruit slices (optional)
- 2 sprigs fresh rosemary (optional)
Instructions
- 1
Combine the honey, water, and rosemary sprigs in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from the heat and let the rosemary steep for 15 minutes, then strain through a fine-mesh strainer and discard the rosemary. Cool the syrup completely before using.
- 2
Place the 12 mint leaves in a cocktail shaker or large jar. Muddle firmly until the leaves are bruised and fragrant, about 10 presses.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!