So Radler

1. 1

   Combine the water, honey, rosemary, and grapefruit peel in a small saucepan over medium-high heat and stir to dissolve the sugar. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the syrup has reduced by two-thirds, about 15 minutes. Remove from the heat and let cool.

2. 2

   Remove and discard the rosemary. Pour the syrup into a glass jar, then add the grapefruit juice. Cover and shake to incorporate.

3. 3

   Fill a pint glass three-quarters full with the sour beer (feel free to drink the rest!). Add 3/4 ounce (or more to taste) of the grapefruit-rosemary syrup and stir gently to combine. Add ice cubes to fill the glass.

4. 4

   Grapefruit-Rosemary Syrup will keep, covered and refrigerated, for about 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.