For company
Grapefruit Bellinis
Pink grapefruit and cold prosecco — the brunch cocktail that tastes like Sunday sunshine in a flute.
5 minMakes 4Cass's rating
Chill everything. Warm bubbles are a tragedy.
Method
- 01
Whisk the honey through the grapefruit juice until dissolved. Taste — grapefruit varies wildly, so adjust the sweetness until it is bright but not sour.
- 02
Pour 60ml of the chilled juice into the base of each cold champagne flute.
- 03
Top up slowly with prosecco, tipping the glass so the bubbles hold. Stop about 1cm from the rim.
- 04
Twist a grapefruit peel over each glass to release the oils, then drop in. Serve immediately, before the bubbles remember what they are.
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