Whether your plan is to see out a new year or ring in a new one, this refreshing rosemary-grapefruit Paloma mocktail is mildly sweetened and simple to make. A low-sugar simple syrup lets rosemary and the season’s pungent grapefruit take center stage in this recipe.
Add water and sugar or coconut sugar to a small saucepan. Bring to a simmer and cook until all sugar is dissolved, about 3 minutes. Remove from heat.
Add the chopped rosemary and allow to steep for at least 30 minutes, preferably 3 hours while the simple syrup cools. Strain into a small container. Let cool completely.
Juice the grapefruit and strain if preferred. Prepare your garnishes.
Pour grapefruit juice and simple syrup in a tall (mine hold 2 cups with about a half inch of space at the top) glass.
Stir to mix or choose to leave the syrup more concentrated at the bottom (see note). Add 4-5 cubes of ice and top off with lime perrier.
Garnish with a sprig of rosemary and a slice of grapefruit and/or lime.
For an alcoholic version, a shot of prosecco or sparkling white wine poured into the drink is a perfect combination without being too strong. To make your mocktail so that it gets sweeter as it's sipped, don’t stir the grapefruit juice and simple syrup together. Instead, gently add your ice and then your garnishes. Once your audience has oohed and aaahed over the drink they can stir it up with a straw or rosemary sprig if they want. Coconut sugar used for the Paleo version of the simple syrup will make the drink look a bit browner at the bottom than the lighter-toned organic sugar. Coconut sugar also has a stronger flavor of molasses. Note that at 20 grams of sugar this lower-sugar version still plenty sweet, and I recommend starting with 1 tablespoon of the simple syrup. You can always add more. I enjoyed reading over these similar recipes from Tablespoon.com and LMLD.org.