Champagne and Grapefruit Punch
I’m not a lush. Not really. I just like my bubbly. A lot.
And I like tasty things added to bubbly, like grapefruit juice.
Mimosas, the ever classic combination of orange juice and champagne, are a very popular beverage to serve for brunch. In this take on the time-honored drink, I’ve switched out the orange juice for freshly squeezed grapefruit juice with a hint of simple syrup to take the edge off the grapefruit.
To me, this is the perfect Mother’s Day Brunch punch. It’s easy, elegant and most importantly, it’s super tasty.
Champagne and Grapefruit Punch (inspired by The American Woman’s Cookbook)
Serves 4 (there will be sweetened juice left over)
3 ruby red grapefruit, juiced (about 3 cups)
½ cup granulated sugar
½ cup water
1 bottle Champagne, chilled
In a small saucepan, combine sugar and water. Stir to combine and bring to a boil. Allow to simmer until all the sugar has dissolved. Let stand at room temperature to cool.
In a large jug, combine grapefruit juice and simple syrup mixture. Stir to combine.
In a Champagne glass, measure one to two tablespoons sweetened juice. Top with chilled Champagne. Enjoy.