Mint Grapefruit Mimosa
Servings 4 servings
Ingredients
Honey-Mint Simple Syrup
- 1/2 cup honey
- 1/2 cup water
- 1/4 cup fresh mint leaves tightly packed, torn and bruised
Mimosa
- 2 large pink grapefruit peeled, pith removed
- 1 bottle prosecco or sparkling wine chilled
- 4 sprigs fresh mint for garnish
Instructions
- Combine the honey and water in a small saucepan over medium heat. Add the torn mint leaves and stir until the honey dissolves completely.
- Reduce heat to medium-low and simmer for 5 minutes to let the mint infuse the syrup.
- Remove from heat and strain the syrup through a fine-mesh sieve, discarding the mint leaves. Set aside to cool.
- Peel the grapefruits and remove as much white pith as possible. Place in a blender and blend until completely smooth, about 1 minute.
- Fill four champagne flutes about one-third full with the fresh grapefruit puree.
- Drizzle a spoonful of the honey-mint syrup into each glass. Adjust to taste.
- Top each glass with chilled prosecco and stir gently. Garnish with a fresh mint sprig and serve immediately.
Notes
For a non-alcoholic version, substitute the prosecco with sparkling water or sparkling apple juice.
You can make the honey-mint syrup and grapefruit juice ahead of time. Store them separately in the fridge for up to 2 days. Add the prosecco just before serving.
For a smoother drink, strain the grapefruit puree through a fine-mesh sieve to remove the pulp.
Adjust the sweetness to your liking by adding more or less honey-mint syrup.