Ruby Red Grapefruit Mimosa

ruby red grapefruit mimosa2

I’ve been making these almost every weekend lately. It’s just too good not to. Ruby red grapefruit, freshly squeezed with ALL the pulp and a little zest from the grapefruit. The zest and pulp is the real secret  to it being dynamite good. I made a pitcher for Easter brunch at my aunt’s house and it was empty in minutes. If you’re not a champagne drinker, this is also amazing mixed with a little gin and club soda, or sans alcohol, with sparkling water. You can also, of course, drink this by itself. I’ve tested it in all scenarios.

ruby red grapefruit mimosa1

Ruby Red Grapefruit Mimosa


A dozen ruby red grapefruit

zest from one to two whole grapefruit

3-4 tablespoons sugar, depending on sweetness of grapefruit

*Chilled champagne

Add the zest and sugar in a small bowl and mash zest into sugar. This helps release all of the aromatic oils and flavor.

Slice all of the grapefruit in half and juice by hand, or in a juicer. Remove seeds, but leave the pulp (it's the best part). Pour zesty sugar and freshly squeezed juice into a large carafe and mix well. Chill in refrigerator for 30 minutes.

Pour 1/3 grapefruit juice into a glass and fill the rest with chilled champagne. Garnish glass with a wedge of grapefruit.

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