This refreshing cocktail is perfect for any occasion or time of year, although the addition of Prosecco makes it perfect for Christmas or other celebrations. Although the grapefruit flavour makes it refreshing for summer too. Whenever you drink it, this delightful cocktail will be your new favourite. You can make it into a mocktail by swapping the Prosecco for sparkling grape juice or soda water.
Mint Grapefruit Mimosas
Serves 4
Ingredients
½ c. / 120ml honey, preferably local (use sugar syrup for vegans)
½ c. / 120ml cold water
handful of fresh mint leaves, torn and bruised
2 large pink grapefruit, peeled and pith removed
1 bottle Prosecco* or other sparkling wine, chilled (sparkling grape juice or soda water for mocktails)
4 sprigs fresh mint to garnish
Directions
1. Make a simple syrup by combining the honey and water in a small saucepan set over a medium heat.
2. Add the mint leaves and stir to combine. Simmer, stirring frequently, until the honey is completely dissolved.
3. Reduce heat to medium-low and simmer for another 5 minutes. Remove from heat and strain the syrup, discarding the mint leaves.
4. Place the peeled grapefruit in a high-speed blender and blend until completely liquefied, approximately 1 minute.
5. Fill four champagne flutes 1/3 full with the grapefruit puree and drizzle a spoonful of the honey-mint simple syrup into each glass. (Use more or less syrup according to taste).
6. Stir briefly to combine, and then top each glass up with the chilled Prosecco before serving. Cheers!
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Mint Grapefruit Mimosas
Serves 4
Ingredients
½ c. / 120ml honey, preferably local (use sugar syrup for vegans)
½ c. / 120ml cold water
handful of fresh mint leaves, torn and bruised
2 large pink grapefruit, peeled and pith removed
1 bottle Prosecco* or other sparkling wine, chilled (sparkling grape juice or soda water for mocktails)
4 sprigs fresh mint to garnish
Directions
1. Make a simple syrup by combining the honey and water in a small saucepan set over a medium heat.
2. Add the mint leaves and stir to combine. Simmer, stirring frequently, until the honey is completely dissolved.
3. Reduce heat to medium-low and simmer for another 5 minutes. Remove from heat and strain the syrup, discarding the mint leaves.
4. Place the peeled grapefruit in a high-speed blender and blend until completely liquefied, approximately 1 minute.
5. Fill four champagne flutes 1/3 full with the grapefruit puree and drizzle a spoonful of the honey-mint simple syrup into each glass. (Use more or less syrup according to taste).
6. Stir briefly to combine, and then top each glass up with the chilled Prosecco before serving. Cheers!
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