Grapefruit & Rosemary Mimosa
Grapefruit & Rosemary Mimosa
Print Recipe
|
Adapted from Joy Wilson's brunch bible - Over Easy.
Grapefruit & Rosemary Mimosa
|
Print Recipe
|
Adapted from Joy Wilson's brunch bible - Over Easy.
| Servings |
| 8people |
| Servings |
| 8people |
Ingredients
- Rosemary syrup
- 1 cup water
- 1 cup sugar
- 3 fresh rosemary sprigs plus a few more for garnish
- Mimosas
- 1 bottle dry champagne chilled
- 2-4 cups fresh grapefruit juice if using store-bought, make sure it's unsweetened
- 60 ml Frescolio Grapefruit White Balsamic Vinegar
Servings: people
Units:
|
Ingredients
Servings: people
Units:
|
Instructions
Make the rosemary syrup
- Combine the water and sugar in a small pot. Bring to a simmer over medium heat, then stir in the rosemary sprigs. Remove from heat, cover and let the syrup steep for 15 minutes. Discard the sprigs, and transfer the syrup to a small jar. The syrup will last for about a month in the fridge.
To serve
- Fill up to eight glasses just less than half full with champagne. Add two teaspoons of rosemary syrup and two teaspoons of balsamic to each glass. Top with about 1/4 cup of grapefruit juice and garnish with a small sprig of rosemary. (Tip: If you'd like it sweeter, add more syrup or balsamic. If it's too sweet, add more grapefruit juice.)
- For a mock mimosa, start with three teaspoons of both syrup and balsamic, and then add your grapefruit juice. Add more syrup/balsamic if you'd like it sweeter!
Recipe Notes
This recipe uses our Grapefruit White Balsamic. You could also try using any of the following: