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A couple of years ago I created these delicious Ruby Grapefruit & Rosemary Mimosas as part of a Mother’s Day brunch feature for excellent homeware site Amara Home (don’t worry, as we get nearer to Mother’s Day I’ll be updating that brunch board recipe too!), and I thought this year as the recipe is sadly no longer on their website I’d dust it off to give you some Mother’s Day brunch cocktail inspiration – here in the UK we’ve got only a couple of weekends to go, and then only a wait until May in America so do bookmark this simple, refreshing cocktail which I promise will go fantastically with whatever you’re serving at brunch this year.
Honestly, they’re a pinch to throw together. You juice the ruby grapefruit (you could use regular grapefruit but I like ruby grapefruit for both their colour and I think slight edge of sweetness) whilst the homemade rosemary simple syrup is infusing (though you could do both of these elements ahead) before topping up with something cold and bubbly. Cheers!
And as I did originally do this post for a homeware store, whilst they no longer stock them I can happily report that these lovely LSA Handmade Prosecco Glasses (ad) are still available online using this link. As when Amara kindly sent them to me to use in these Grapefruit Rosemary Mimosas photos they’ve lived in my parents drinks cabinet, and they’re what my mother and I reach for when we’re sharing a good bottle of English sparkling wine on a special occasion (as J and my Dad don’t enjoy English wines) and we’ve loved their light glass and elegant tall stems.
These easy Ruby Grapefruit and Rosemary Mimosas – made with fresh grapefruit juice and a homemade rosemary simple syrup – are the perfect treat for your Mother’s Day brunch.
50g (1 3/4 oz) white caster sugar (granulated sugar)
2–3 large rosemary sprigs
1 large ruby grapefruit
chilled champagne, prosecco, cremant or cava
To make a rosemary sugar syrup, combine the sugar, water and rosemary sprigs in a small saucepan, and set over a medium high heat. Stir until the sugar has all dissolved. Remove from the heat, and allow the rosemary sprigs to infuse in the syrup while it cools.
Halve and juice the grapefruit, then sieve the juice to remove any bits.
To assemble each cocktail, but 1 tbsp of the sugar syrup in the bottom of each champagne glass, fill up to half with grapefruit juice before topping up with champagne.
This recipe serves 2 for a Mother’s Day brunch, but it is easily scaled!
Keywords: mimosa, grapefruit, grapefruit mimosa, cocktail, brunch, rosemary, mothers day
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