Made with pomegranate juice, grapefruit juice, and bubbly, this pink mimosa is perfect for springtime and would be beautiful in a pitcher for guests to help themselves, even if guests are a little limited this year. Imagine your punchy Easter tablescapes with this bubbly beverage front and center!
– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish
Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.
Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.
*Freshly squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh-squeezed grapefruit juice in the produce section of your local market.All Budget minded parties celebration Cocktail of the Week Cocktails dinner party Entertaining Events Food styling Holiday Holiday Entertaining holiday recipes Holidays mixology Parties Party Accessories party tips Recipes specialty cocktails spring decor spring desserts the art of a party Uncategorized valentine's day valentines day : Tags: annette joseph, Behind the Scenes, champagne, champagne cocktail, Cocktail, Cocktail of the Week, Cocktails, easter, Easter brunch, entertaining, food styling, friends, holidays, mimosa, recipe, recipes, rose, spring