Rosemary Grapefruit Mocktail with Sumac Rim
This elegant mocktail features homemade rosemary-honey syrup combined with fresh-squeezed pink grapefruit juice and tonic water. The sumac-salt rim adds both visual drama and a tangy finish. Make the syrup up to a week ahead for easy entertaining.
Servings: 5 mocktails
Equipment
Ingredients
For the Rosemary-Honey Syrup
- 1/2 cup water
- 1/2 cup honey
- 4 to 5 fresh rosemary sprigs (about 4 inches long each)
- Pinch fine sea salt
For the Sumac Rim
- 2 tablespoons ground sumac
- 1 tablespoon flaky sea salt
- 1 pink grapefruit wedge, for rimming
For the Mocktails
- Ice cubes
- 2 cups fresh pink grapefruit juice (from about 3 to 4 grapefruits)
- 2 cups tonic water
- Fresh rosemary sprigs, for garnish
- Pink grapefruit wheels, for garnish
Instructions
- Make the rosemary-honey syrup. In a small saucepan, combine the water, honey, rosemary sprigs, and a pinch of salt. Set over medium heat and stir until the honey dissolves completely. Bring to a gentle simmer, then reduce the heat to low and simmer for 3 to 4 minutes, stirring occasionally.
- Cool the syrup: Remove from the heat and let the syrup cool to room temperature, about 30 minutes. The rosemary will continue to infuse as it cools.
- Strain the syrup: Once cooled, strain the syrup through a fine-mesh strainer into a jar or bowl, pressing on the rosemary with the back of a spoon to extract maximum flavor. Discard the rosemary. You should have about 3/4 cup of syrup. Keep syrup in the refrigerator until ready to mix the mocktails. It will keep for up to a week.
- Prepare the sumac rim. On a small plate, combine the ground sumac and flaky sea salt, stirring to mix evenly. Run a grapefruit wedge around the rim of each glass to moisten it, then dip the rim into the sumac-salt mixture, rotating to coat evenly. Set the rimmed glasses aside.
- Mix the mocktails. Fill each rimmed glass with ice cubes. Add 2 to 3 tablespoons of the rosemary-honey syrup to each glass (adjust to taste—start with less and add more if desired). Pour 1/3 cup of fresh pink grapefruit juice into each glass, then top with about 1/3 cup of tonic water per glass. Stir gently to combine, being careful not to disturb the sumac rim.
- Garnish and serve. Garnish each glass with a fresh rosemary sprig and a pink grapefruit wheel. Serve immediately while the tonic is still fizzy.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the honey and sumac used in this recipe.
- Glassware recommendation: Highball or Collins glasses showcase the beautiful pink color and give you plenty of room for ice and garnishes. Rocks glasses work well too for a shorter, stronger drink.
- Make-ahead tip: The rosemary-honey syrup can be made up to 1 week in advance and stored in an airtight container in the refrigerator. The grapefruit juice can be squeezed up to 1 day ahead and refrigerated in an airtight container.
- Batch serving: To make a pitcher for a crowd, combine all the rosemary-honey syrup (about 3/4 cup) with the 2 cups of grapefruit juice in a pitcher and refrigerate. When ready to serve, rim the glasses, fill with ice, pour in the grapefruit-syrup mixture (about 1/2 cup per glass), and top with tonic water (about 1/3 cup per glass).
- To make it a cocktail: Add 1 1/2 ounces of your favorite gin or vodka per glass.
Nutrition
Calories: 201.2kcal | Carbohydrates: 52.4g | Protein: 1.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 1411.3mg | Potassium: 245.3mg | Fiber: 1.1g | Sugar: 50.1g | Vitamin A: 618.8IU | Vitamin C: 41.7mg | Calcium: 25.9mg | Iron: 0.6mg
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