INVIGORATING. TANGY. HERBACEOUS.
This fragrant, refreshing infusion throws some serious mocktail shades!

Grapefruit is a complex taste, clearly bitter yet with a sweet, juicy bit and herbacious undertone that works incredibly well with the woodsy, evergreen, pine and lavender notes found in rosemary.

Bottom line, and especially with a little sparkling water, this infusion kicks any feelings of deprivation to the kerb. Enjoy, and fight the temptation to add gin, unless it’s a special occasion!

To make this, it’s important that the rosemary is drawn out in just boiled water before adding grapefruit and cold water. Rosemary is a sticky herb full of oil that needs heat for effective release, and without drawing the rosemary into a ‘tea’, this drink will lack taste.

I love this with fizzy water.  Plain is fine also, but sparkling moves it up to the next level.

INGREDIENTS
1 large wedge of grapefruit
About 2 inches of grapefruit rind (no pith)
1 sprig of rosemary
1.2 litres chilled sparkling water

INSTRUCTIONS
Chop the rosemary leaves and pour over about 2 tablespoons just boiled water.
Stir, leave for a few minutes, stir again and then leave to cool to about room temperature.
Strain the rosemary through a seive.
Add the rosemary mix to the sparkling water, and the juice from the wedge of grapefruit and chill until you need to use it.
Optional here: add some grapefruit rind to infuse.
Drink poured over a few ice cubes garnished with grapefruit rind and a little rosemary.

NOTES
Make sure to remove any pith from the grapefruit rind as it can add a bitter taste.
Drawing out the oils from the rosemary in hot water is essential – I just want to say that again.  Dried rosemary would also work, but fresh is always best.
This keeps well for about 5 days in the fridge.