Sparkling Grapefruit Blush Recipes
SPARKLING GRAPEFRUIT BLUSH
Provided by Nicola
Number Of Ingredients 6
Steps:
- Place the sugar, water and fresh mint into a microwave-safe dish.
- Cook on full power for 1-2 minutes until the sugar has totally dissolved. Keep an eye on it to make sure the liquid doesn't bubble over.
- Leave the minty simple syrup to cool to room temperature before storing in the fridge for at least one hour until chilled.
- Stir together the cava, vodka, grapefruit juice and mint simple syrup together and serve immediately before the bubbles disappear.
SPARKLING GRAPEFRUIT GRANITA
Steps:
- Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
- Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.
BLUSHING MIMOSAS
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
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.
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