Grapefruit Mimosas Food

BLUSHING MIMOSAS

Blushing Mimosas image

What is brunch without a mimosa? It's just breakfast, right? These mimosas are a little extra, but super simple to make. The sweet raspberry simple syrup is the perfect complement to tart grapefruit juice, and the sparkling rose helps maintain that gorgeous blush pink color.

Provided by Kardea Brown

Categories beverage

Time 1h

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 cups fresh raspberries, plus more for garnish
3/4 cup sugar
2 2/3 cups grapefruit juice
One 750-milliliter bottle sparkling rose wine, chilled
1/2 cup vodka, such as Tito's
Grapefruit slices, for garnish

Steps:

Combine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.
To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.

GRAPEFRUIT MIMOSAS

Grapefruit Mimosas image

This special rendition of the classic brunch cocktail is perfect for New Year's Day.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

5 grapefruits, a mix of ruby red and white
5 oranges, a mix of blood and navel
6 Candied Grapefruit Bowls
1/2 bottle Champagne, chilled
6 Caramelized Grapefruit Chips

Steps:

Using a sharp knife, cut off tops and bottoms of grapefruits and oranges. Cut away peel, pith, and outer membranes; cut fruit segments from membranes, collecting juice and segments in bowl. Squeeze juice from membranes before discarding.
Drain grapefruit and orange segments, reserving juice. Place each candied grapefruit bowl in a glass; fill with citrus segments. Pour champagne over each; garnish with grapefruit chips. Serve reserved juice in glasses with breakfast.

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