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Rosemary, Honey, and Grapefruit Spritzer

Rosemary, Honey, and Grapefruit Spritzer | TENDING the TABLE

I’m just settling in back in the Methow after a weekend retreat on the rugged California coast with a bunch of fellow bloggers. My vision for this retreat was for us to be able to spend time together without the constraints or pressure of work, allowing us to really get to know one another, talk freely and cook together. I’d say it was a success. The views were stunning, the food was delicious and bountiful and the conversations were fun, inspiring and informative. I’m already thinking about our next retreat. For now you can check out what we were up to on Instagram under #realeatsretreat.

I made this mocktail on the first night of our retreat and loved it so much I decided to recreate it for you here. Rosemary and grapefruit are always a winning combo and the honey adds a sweetness and floral quality that really works well. It’s a simple drink, but so so delicious. It works well as a winter mocktail because of the earthiness of the rosemary but would also be super refreshing during the warmer months.


Rosemary, Honey, and  Grapefruit Spritzer

Serves 4


2/3 cup honey

4  sprigs rosemary

1 1/4 cups freshly squeezed grapefruit juice (from about 5 grapefruit)

crushed ice

soda water

rosemary sprigs and grapefruit wedges to garnish


Combine the honey and rosemary in a small pot and gently heat over medium-low until the honey just begins to bubble around the edges, about 5 minutes. Remove from the heat and let steep for 5-10 minutes. Meanwhile fill 4 glasses with crushed ice. Once the honey has cooled slightly, remove the sprigs of rosemary and transfer 1/4 cup of the infused honey to a jar with a tight fitting lid, add the grapefruit juice and shake vigorously until combined and frothy. Divide the mixture between the glasses and top with soda water. Garnish with rosemary sprigs and grapefruit wedges.

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