750 ml Prosecco, or any sparkling dry wine or Champagne, chilled, (1 bottle)
1 1⁄2 cup pink grapefruit juice, chilled, freshly squeezed from about 3 to 4 large grapefruits, or use store-bought
1⁄2 cup fresh raspberries, optional, for garnish
grapefruit wedges, optional, for garnish
If using freshly squeezed juice, strain it well so it is completely pulp-free.
Divide the pink grapefruit juice evenly between six champagne flutes then top with the chilled prosecco.
Garnish with raspberries and grapefruit wedges, if using. Serve immediately.
Strain the juice well. No matter what juice you use, make sure it is strained well. The pulp will make a big mess with the bubbles. Chill all the ingredients. Mimosas should always be served as cold as possible. Before making the drink, squeeze and chill the juice, chill the sparkling wine, and the raspberries, if using. A warm mimosa is not a good thing.
Sugar: 12g
:
Calcium: 71mg
Calories: 186kcal
Carbohydrates: 30g
Fat: 2g
Fiber: 16g
Iron: 2mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 472mg
Protein: 3g
Saturated Fat: 1g
Sodium: 11mg
Vitamin A: 79IU
Vitamin C: 63mg
