Rosemary, Honey and Grapefruit Spritzer

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.