Guava nectar lends a mellow note to Grapefruit Rosemary Mimosas, which boast a garnish of sugared rosemary.
Grapefruit Rosemary Mimosas
Makes 6 Mimosas
Ingredients
- ½ cup granulated sugar
- â…“ cup water
- 8 to 10 medium rosemary sprigs, divided
- 2 tablespoons white sanding sugar
- 2 tablespoons white sparkling sugar
- 1½ cups grapefruit juice
- 1½ cups guava nectar
- 1 bottle of Prosecco or Champagne
Instructions
- In a small saucepan, combine granulated sugar, â…“ cup water, and 2 rosemary sprigs. Bring to a gentle boil over medium-high heat and cook, stirring occasionally, until sugar is dissolved. Remove from heat, cover, and let cool completely.
- Mix together sanding sugar and sparkling sugar in a shallow bowl. Dip remaining 6 to 8 sprigs rosemary into rosemary syrup and shake off excess. Roll sprigs in sparkling sugar mixture and let dry completely on a wire rack.
- When ready to serve, pour 1 to 2 teaspoons rosemary syrup into each glass. Add 2 ounces grapefruit juice and 2 ounces guava nectar to each glass. Top off with Prosecco or Champagne and add sugared rosemary sprigs. Serve immediately.
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