Grapefruit Drink

Preparation

Step 1: Make the rosemary honey syrup

In a small saucepan, pour 200 ml of water and 60 g of honey. Add 2 sprigs of fresh rosemary, lightly crushed with the flat of a knife to release the essential oils. Bring to a boil, then reduce the heat and simmer for 5 minutes. The syrup should thicken slightly. Remove from heat, add the third rosemary sprig, and let steep for 30 minutes. Strain through a fine sieve and let cool completely.

Step 2: Prepare the grapefruits

Wash 2 pink grapefruits thoroughly. Peel wide strips of zest from one of them with a vegetable peeler, avoiding the white pith. Juice all 3 grapefruits to extract the juice — you should get about 500 ml. Strain the juice to remove seeds and pulp. In a shallow dish, mix 20 g of cane sugar with a pinch of flaky sea salt. Moisten the rims of the glasses with a lime slice and dip them into the sugar to create a pretty sugared edge.

Step 3: Assemble the drink

In a large pitcher, combine the strained grapefruit juice and the cooled rosemary honey syrup. Stir gently. Add the ice cubes — they should be generous to keep the drink well chilled without diluting it too quickly. Pour in the sparkling water last, stirring gently to preserve the bubbles. Taste and adjust the sweetness to your preference: add more honey if you want it sweeter, a squeeze of lime if you want it more tangy.

Step 4: Dress and serve

Divide the drink among the 4 prepared glasses with the sugared rims. Add a few extra ice cubes to each glass. Garnish each glass with a thin slice of pink grapefruit, a sprig of fresh rosemary, and a sprinkle of pomegranate seeds that burst in the mouth. Serve immediately, well chilled. The drink can be prepared in advance without the sparkling water, which should be added at the last moment to preserve all the fizz.