Saturday, February 1, 2014

Grapefruit-Rosemary Mimosa

Typically mimosas are made with orange juice and bubbly. I decided to make a grapefruit version to go with my Grapefruit Barley Risotto with Seared Scallops tonight. I added a rosemary simple syrup, inspired by the Grapefruit Herb Soda by Breakfast for Dinner by Lindsay Landis & Taylor Hackbarth, from Love & Olive Oil

Rosemary Simple Syrup
1 C organic granulated sugar
1 C water
1 sprig organic rosemary

Place all of the ingredients in a medium sauce pan. Bring to a boil and cook until the sugar is completely dissolved. Let steep for 10 minutes. Pour into a glass jar with a lid and let cool. You can keep the rosemary sprig in there for added flavor, or take it out. Your choice! I left mine in.

To mix...
Place 2 T rosemary simple syrup in a glass, add 4 oz of freshly squeezed grapefruit juice, and top with sparkling wine or prosecco. Cin cin!

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