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.
A dozen ruby red grapefruit
zest from one to two whole grapefruit
3-4 tablespoons sugar, depending on sweetness of grapefruit
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.