A refreshing drink for brunch, best made with the juicy ruby grapefruit that we find in the markets in late winter.
| 1/3 c | honey |
| 6 sprigs | rosemary |
| 1¼ c | freshly squeezed grapefruit juice (about 5 grapefruit) |
| 4 pieces | grapefruit peel (garnish) |
| sparkling water |
Combine the honey and 2 sprigs rosemary over medium-low heat until the honey begins to bubble around the edges, about 5 minutes. Remove from the heat and let steep for 5-10 minutes.
Once the honey has cooled slightly, remove the sprigs of rosemary and transfer the infused honey to a jar with a tight-fitting lid. Add the grapefruit juice and shake vigorously until combined and frothy. (Or put in a blender and pulse).
Divide the mixture between 4 glasses filled with crushed ice and top with sparkling water. Garnish with rosemary sprigs and grapefruit peel.
Serves 4.