Maple Pink Grapefruit Mimosas
- 1/4 cup maple syrup
- 1 cinnamon stick
- 2 cups strained fresh grapefruit juice (about 4 grapefruits)
- 2 cups prosecco
Making the grapefruit juice mixture: Bring the maple syrup and cinnamon stick to a light simmer and cook for 5 minutes. Take the maple-cinnamon mixture off the heat and let it cool for 5 minutes. Pour the cooled syrup into the grapefruit juice and refrigerate for 30 minutes.
Pour 1/2 cup of the grapefruit-cinnamon mixture and 1/2 cup prosecco into each champagne flute. Decorate as desired.
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