Grapefruit & Rosemary Spritzer
♦ MAKES 3 BEVERAGES
- 6 oz Sun Orchard Grapefruit Juice
- 2 oz rosemary simple syrup
- 8 oz seltzer water
ROSEMARY SIMPLE SYRUP & CANDIED ROSEMARY
- 1 cup water
- 1 ½ cups sugar
- 10 sprigs rosemary
GARNISH: 3 candied rosemary sprigs
ROSEMARY SIMPLE SYRUP & CANDIED ROSEMARY:
In a small saucepan combine water and 1 cup sugar over low-medium heat, stirring periodically to dissolve sugar. Place remaining sugar into a small baking dish. Prepare sheet of parchment paper large enough for spacing 3 sprigs of rosemary comfortably.
When the sugar mixture reaches a boil, briefly submerge one sprig of rosemary with tongs. Immediately transfer rosemary to the dry sugar, coat thoroughly, and place on the parchment paper to cool. Repeat process until there are 3 sprigs of candied rosemary drying on the parchment. Remove the sugar mixture from heat, add the remaining sprigs of rosemary, and set aside to steep for at least 10 minutes.
Combine grapefruit juice, cooled rosemary simple syrup, and 2 sprigs of steeped rosemary into cocktail shaker with ice and shake for 15 seconds. Strain 2.5 oz. of grapefruit mixture into a chilled champagne coupe. Top with 2.5 oz. seltzer water and garnish with a sprig of candied rosemary.