As previously seen on Wit & Delight

Editor’s Note: Sarah Kieffer first shared this tangy, bright recipe with the W&D audience five years ago. As we (finally) transition into spring temperatures in Minnesota this weekend, it feels like a fitting time to unearth her delicious creation. You’ll need only a few simple ingredients to make this decidedly delightful beverage. We hope you enjoy, and we hope you have a good weekend, too.

“I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says ‘Go to sleep, darlings, till the summer comes again.'” – Lewis Carroll

Winter is terribly long here in Minneapolis, and somehow citrus helps make the months a bit more bearable. These grapefruit rosemary sparklers are the perfect antidote to the piles of snow we received this week: tart, crisp, cold, and refreshing.

Grapefruit Rosemary Sparkler

Ingredients

• 4 cups fresh-squeezed grapefruit juice (6-7 grapefruits)
• 2 – 3 cups sugar*
• pinch of salt
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 2 rosemary sprigs, plus more for serving (optional)
• Prosecco or club soda

*You can use anywhere from 2-3 cups sugar in the simple syrup, depending on how sweet you want the syrup. I used 2 1/2 cups, and thought it was a good balance. You can omit the rosemary if desired.

To make the grapefruit simple syrup:

In a medium saucepan, gently mix together the grapefruit juice, sugar, and salt. Over medium-high heat, bring the grapefruit juice to a boil, and then let simmer for 20-30 minutes, until the mixture is reduced to 2 1/2 cups. Strain the grapefruit syrup to remove any pulp. Add the lemon juice and vanilla, and stir until combined. Add the 2 rosemary sprigs to the syrup. Let cool to room temperature, and then refrigerate until chilled. Remove the rosemary sprigs before serving.

To make the sparkler:

Pour the grapefruit syrup into glasses – 1/4 to 1/3 full (depending on taste preference). Fill the cup with prosecco or club soda, and top with ice. Serve with a fresh sprig of rosemary.