Grapefruit Fizz

infused with rosemary and ginger

Anyone who has been in the UK for the last week or so will know we have been experiencing sunshine on a rather unusual scale for an English June. This grapefruit fizz is the perfect antidote to a hot commute or a long day in the office, and should be served over plenty of ice. Rosemary and ginger bring a Mediterranean warmth and subtle spice to this drink, and it can easily be transformed into a cocktail with a dash of gin. For a more tart version, you can halve the amount of sugar if you don’t want it to be on the sweet side.

This recipe makes 400ml of grapefruit juice before dilution with sparkling water, and 800ml of grapefruit fizz once you’ve added the sparkling water.

Serves 4-6


  • 100ml water
  • 90g caster sugar
  • 2 sprigs of fresh rosemary
  • 30g fresh ginger, grated or chopped into coarse chunks
  • 300ml freshly squeezed grapefruit juice (approximately 3 grapefruits)
  • 400ml sparkling water
  • garnish of rosemary and grapefruit peel (optional)


In a small saucepan over a medium heat bring the water and sugar to a low boil, and stir until the sugar has dissolved. Turn the heat down, add the rosemary and ginger, and leave it to simmer gently over a low heat for 5 minutes or so.

Add the grapefruit juice, and taste the mixture at this point to see if it needs any extra rosemary or ginger. Remove from the heat, and pour the juice into a jug or bowl to cool. Once it reaches room temperature, strain the mixture to remove the rosemary, ginger, and any pips or bits of grapefruit, and place it in the fridge to chill.

When you are ready to serve, fill a glass half full with the grapefruit juice and top the other half with chilled sparkling water. Stir, and garnish with rosemary, a slice of grapefruit peel, and plenty of ice.

To turn this into a cocktail, you can add a measure of gin for an evening aperitif.