Ingredients
Equipment
Method
Preparation Steps
- Chill your champagne flutes by placing them in the freezer for about 10-15 minutes or running them under cold water and ice.
- Cut fresh grapefruits in half and squeeze out the juice, aiming for about 1 to 2 ounces per serving.
- Pour grapefruit juice into each chilled flute, filling it about one-third full. Add simple syrup to taste and stir gently.
- Slowly pour sparkling water into the flutes, filling them up to about two-thirds full while maintaining the effervescence.
- Garnish with a grapefruit wedge or twist and place a mint leaf on top for added freshness.
- Serve immediately to enjoy the vibrant flavors and delightful fizz.
Nutrition
Notes
For best flavor, use freshly squeezed grapefruit juice and adjust simple syrup according to the tartness of the grapefruit.
