- Serves 4
- 5 mins plus infusing
- 18 calories / serving
- 1 red grapefruit
- 1 lime
- 3 rosemary sprigs, plus extra to serve (optional)
- 1ltr sparkling mineral water
- Remove the white pith from the grapefruit peel with a vegetable peeler. Cut the grapefruit into segments, discarding any leftover pith around the edges, and place the meat and peel in a 1.5-liter sealable jar.
- Slice the lime thinly and place it in the jar with three rosemary sprigs. Pour 1 liter sparkling mineral water over the top, seal, and chill for 30 minutes to infuse. If desired, garnish with an extra rosemary sprig and ice.
Get ahead: To avoid the rosemary dominating the citrus, infuse the water the day before. Remove the rosemary after 3 hours.