How To Make Grapefruit Mimosa
Turn your weekend nights even more memorable with grapefruit mimosa! Top grapefruit juice with chilled prosecco and garnish with raspberries.
Prep: 10 mins
Total: 10 mins
- 750 ml Prosecco, or any sparkling dry wine or Champagne, chilled, (1 bottle)
- 1 1⁄2 cup pink grapefruit juice, chilled, freshly squeezed from about 3 to 4 large grapefruits, or use store-bought
- 1⁄2 cup fresh raspberries, optional, for garnish
- grapefruit wedges, optional, for garnish
If using freshly squeezed juice, strain it well so it is completely pulp-free.
Divide the pink grapefruit juice evenly between six champagne flutes then top with the chilled prosecco.
Garnish with raspberries and grapefruit wedges, if using. Serve immediately.
- Strain the juice well. No matter what juice you use, make sure it is strained well. The pulp will make a big mess with the bubbles.
- Chill all the ingredients. Mimosas should always be served as cold as possible. Before making the drink, squeeze and chill the juice, chill the sparkling wine, and the raspberries, if using. A warm mimosa is not a good thing.
- Sugar: 12g
- Calcium: 71mg
- Calories: 186kcal
- Carbohydrates: 30g
- Fat: 2g
- Fiber: 16g
- Iron: 2mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 472mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 11mg
- Vitamin A: 79IU
- Vitamin C: 63mg
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