So Here’s the Story With This Mocktail
I’ll tell you what—I first whipped up this Rosemary Grapefruit Mocktail with a Sumac Salt Rim last summer when we had one of those lazy, too-warm-to-move afternoons. Actually, my friend Molly had come round, and she’s always demanding something “fancy but booze-free” (her words, not mine). I scavenged through my kitchen—didn’t have much in terms of soft drinks, but there was a gorgeous pink grapefruit, my sad little rosemary pot by the window, and half a jar of sumac I bought on a whim ages ago thinking I’d make Ottolenghi recipes (spoiler: I never did). Oh, and salt, obviously. Out of that hodge-podge was born this mocktail that, frankly, feels way more special than the effort it takes. Plus, Molly still badgers me for it every visit.
Why You’ll Love This (or… why I can’t stop making it)
I make this when I want something bright but not cloying. My family gets irrationally excited about the sugared-rim drinks, but this one—with sumac and salt? Well, even Dad says it tastes “kinda grown-up, for a mocktail.” Sometimes I’ll whip it up when I’m craving that zippy bitterness grapefruit brings, but I don’t want to commit to a full-on cocktail. And honestly, scraping those rosemary needles off the stem is weirdly satisfying. (Though once, I poked my thumb—don’t rush it!) Plus, if you forgot to chill your soda, nobody notices once the ice gets involved.
What You’ll Need (But It’s Fine To Improvise)
- 1 large pink grapefruit (or use two smaller yellow ones; they’re less sweet but work just fine—my neighbor swears by them)
- 1 small sprig fresh rosemary (dried will do in a pinch, though it’s a smidge less fragrant)
- 1 tablespoon sugar (or honey; I use whatever I laid my hand on first)
- Good pinch of flaky sea salt (honestly, table salt does the trick if you’re desperate—gran’s trick)
- 1 teaspoon ground sumac (I once subbed lemon zest—totally different flavor, but it’s zingy)
- Ice—“a handful,” but go wild
- Club soda, seltzer, or even sparkling mineral water (about 3/4 cup, give or take—nobody’s measuring at my place)
- Optional: Extra rosemary sprigs or grapefruit peel for garnish; feels extra fancy
Let’s Make This Mocktail (It’s Easier Than You Think)
- First up, do the rim: Mix the sumac and sea salt on a shallow plate. Run a grapefruit wedge around the rim of your glass—don’t be shy with it. Dip the rim in your sumac-salt blend and twist a bit. I don’t always get an even line here. Sometimes it looks a bit like a five-year-old did it. Totally fine, nobody cares.
- Juicing time: Slice your grapefruit and squeeze as much juice as you can into a pitcher or measuring jug. I just use my hands for this. Pick out any big pips—though a few sneaky ones always seem to make it in. (Just fish them out later—I always do.)
- Sugar + rosemary trick: Pluck the rosemary leaves off and smack them a couple times (releases the oil—plus it’s fun). Pop them into a glass with the sugar and muddle together. If you don’t have a muddler, the end of a wooden spoon is grand.
And then: Pour in your grapefruit juice and stir until the sugar’s more or less dissolved—it doesn’t have to be perfect. This is where I usually sneak a taste, by the way; sometimes the grapefruit’s so tart you’ll want an extra pinch of sugar (or not—up to you). - Ice, assemble, and top up: Chuck in lots of ice (I throw in big handfuls; mine always melt faster than expected). Then pour over the club soda or bubbly water. Give it a gentle stir, so it stays fizzy.
Top with a rosemary sprig or a twist of peel if you’re feeling chic. Or don’t. No pressure.
Things I Wish I’d Known (a.k.a. Notes)
- The sumac-salt rim is worth the tiny extra faff, but if you skip it, I promise your drink’s still delicious.
- I once used bottled grapefruit juice—honestly, it works, but fresh is less bitter somehow.
- I usually prep the rosemary sugar ahead if friends are coming—keeps well in an old jam jar for a couple of days. Or most of a week? I dunno, I’ve always used it up by then.
If You Want to Switch It Up (Or Have to)
- Tried orange juice instead of grapefruit; came out a bit sweet for my liking, but maybe if your sweet tooth is stronger…
- Sage instead of rosemary’s surprisingly tasty (who knew?), but tarragon did NOT work for me. Tasted sort of like licorice gone wrong.
- Lime juice makes it punchier, but I actually like it with more citrus segments just plopped in the glass. Messy, but fun.
The Gear (But Seriously, Don’t Stress If You’re Missing Something)
- Juicer: I don’t have a fancy one, just squeeze by hand (sometimes over a sieve if I’m feeling proper)
- Muddler: Wooden spoon handles are perfect. Or even fingers, to be honest, though it gets sticky.
- Tumbler or nice glass: But I’ve made this in plastic cups outside, and nobody cared.
Anyway, I find this Serious Eats muddling guide handy if you’re a gear nerd!
How To Store It (If It Ever Lasts That Long…)
If, and this is a big if, you have extra—all the parts keep well in the fridge for a day or two. I’m convinced the rosemary flavors get punchier by the next day but it’s never survived more than 24 hours at my house. If you do store it, wait to add the bubbly water until serving so it’s still fizzy, not flat.
Sling It On The Table (How I Serve This)
Usually, I set out a tray with extra grapefruit wedges and a bowl of the sumac salt so people can fix up their rims again (okay, that sounds weird, but you know what I mean). Sometimes I stick a sprig of rosemary upright like a drink flag—my niece calls it a “forest mocktail.” For parties, I just make a big jug and let folks help themselves. Or, if you’re alone, drink it with your feet up watching reruns—no judgment.
My Hard-Won Pro Tips
- Don’t rush the muddling. I once skipped it and just tossed in rosemary and sugar—result: awkward mouthfuls of needles and sugar lumps. Not good.
- If your sumac looks caked together (happens in damp weather, annoyingly), give it a little fork fluff before rimming the glass.
- And if you want an icy cold drink? Chill your glasses beforehand—takes it up a notch, but I only remember half the time, honestly.
Wait, Can I…? (Questions People Actually Ask Me)
- Can I use bottled grapefruit juice?
- Yep, but I’d try to find the not-from-concentrate kind. The flavor’s a bit sharper, which some folks like! Or if you’re in a rush, no shame—I’ve done it.
- Do I really need sumac?
- Look, sumac is awesome—worth picking up next time you’re at a Middle Eastern grocer (here’s a good explainer), but honestly it’s not a dealbreaker. Lemon zest and extra salt makes a tasty rim too.
- Can kids have this?
- Of course! My niece loves it (calls it “fizzy pink magic”). But warn them about the rosemary—little kids might get weirded out by leaves in their glass. I kinda find that funny, but yes, strain if you want.
- Will it stain my countertops?
- I haven’t noticed, but if your countertops are fussy about color—well, sumac is red. Maybe just wipe down right after. (That’s what I do now, after one splotchy surprise.)
Odd tip to close out—I once made this with Sprite instead of soda water due to a shopping mishap. Not recommended—surprisingly, too sweet and the whole thing just tasted like a fancy lemonade, which I guess isn’t the worst but misses the point.
Ingredients
- 1 cup freshly squeezed grapefruit juice (chilled)
- 1/2 cup sparkling water
- 1 tablespoon honey or agave syrup
- 2 sprigs fresh rosemary
- 1 tablespoon sumac
- 2 tablespoons flaky sea salt
- Ice cubes
- Grapefruit slices and rosemary sprigs, for garnish
Instructions
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1In a shallow dish, mix the sumac and sea salt together.
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2Moisten the rims of two glasses with a grapefruit wedge. Dip the rims into the sumac salt mixture to coat.
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3In a shaker, combine grapefruit juice, honey or agave syrup, and one sprig of rosemary. Muddle lightly to release rosemary flavors.
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4Fill the glasses with ice. Strain the grapefruit mixture into the prepared glasses.
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5Top each glass with sparkling water. Stir gently and garnish with grapefruit slices and remaining rosemary sprigs.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
70cal
Protein:
0 gg
Fat:
0 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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