- 2 grapefruits (¾ cup juiced)
- 1 string of rosemary (plus more for garnish)
- 300 ml refrigerated prosecco (or non-alcoholic prosecco or kombucha)
- A slice of grapefruit for garnish (optional)
- Slice the grapefruits in half, cut a slice from one half, cut it into quarters, and set aside until ready to serve for garnish.
- Juice the grapefruits into a bowl through a mesh strainer to get rid of any seeds. Briefly rub the string of rosemary between your hands to release its oils and aroma and add it to the grapefruit juice. Set aside for 5-10 minutes.
- Prepare 2 flute glasses, fill with the grapefruit juice about halfway up. Finish with the prosecco, garnish with some rosemary and grapefruit (cut about 1 cm into the flesh to slide it on the rim of the glass). Enjoy immediately.
You can juice the grapefruit the night before and close it in a mason jar with one string of rosemary. The rosemary flavor will be more pronounced.
Keywords: mimosa, alcohol, grapefruit,rosemary