Vitamin Sea Recipe
Pink Grapefruit, Salted Agave Infused with Rosemary & Hibiscus, topped with Sparkling Water
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Ingredients
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Rosemary & Hibiscus Salted Agave Syrup
Citrus & Assembly
Method
Rosemary & Hibiscus Salted Agave Syrup
- 1
Combine and steep
In a small saucepan, combine 1 cup agave nectar and 1 cup filtered water. Add 2 tablespoons dried hibiscus flowers and 3 fresh rosemary sprigs. Stir gently to combine.
- 2
Heat gently
Place the saucepan over low heat. Warm the mixture just until it begins to steam and small bubbles form at the edges (do not boil). Keep on low for 4–5 minutes to allow flavors to infuse.
- 3
Infuse off heat
Remove the pan from heat and let the syrup steep for 20–30 minutes, covered, so the hibiscus and rosemary flavors deepen and the color turns a bright pink.
- 4
Strain and finish
Strain the syrup through a fine mesh sieve into a heatproof container, pressing gently on the solids to extract liquid. Discard solids. While still warm, stir in 1 teaspoon coarse sea salt until dissolved. Taste and adjust: add a pinch more salt if you want a more savory edge. Let the syrup cool to room temperature, then refrigerate until chilled (about 30–45 minutes). Makes roughly 1 to 1 1/4 cups syrup.
Citrus & Assembly
- 5
Juice citrus
If not already prepared, juice fresh pink grapefruit until you have 1 cup of juice. Measure 2 tablespoons fresh lime juice and set aside. Strain grapefruit juice through a fine sieve to remove pulp if you prefer a smoother drink.
- 6
Mix base
In a large pitcher or mixing glass, combine the chilled rosemary-hibiscus salted agave syrup (start with 3 tablespoons; reserve the rest in the fridge), 1 cup pink grapefruit juice, and 2 tablespoons fresh lime juice. Stir or gently shake to combine. Taste and adjust sweetness: add another 1/2–1 tablespoon syrup if you prefer sweeter, or more lime if you prefer brighter acidity.
- 7
Assemble drinks
Fill 4 tall glasses with about 1/2 cup ice each (approximately 2 cups ice total divided). Divide the citrus-agave mixture evenly among the glasses (about 1/3 cup per glass). Top each glass with chilled sparkling water, dividing 2 cups evenly (about 1/2 cup sparkling water per glass). Stir gently once in each glass to integrate.
- 8
Garnish and serve
Garnish each glass with a sprig of rosemary and a thin pink grapefruit or lime wheel. For an aromatic touch, gently slap the rosemary between your palms before placing it in the drink to release its oils. Serve immediately while sparkling water is fizzy.
- 9
Storage
Keep leftover rosemary-hibiscus salted agave syrup refrigerated in a sealed container for up to 2 weeks. Mix remaining syrup with grapefruit and sparkling water just before serving to maintain fizz.
