Pink grapefruit Mimosa
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Nassima Rothacker
Pink grapefruit Mimosa
Recipe by Dan Doherty
A fun, fruity start to brunch, grapefruit gives the classic Mimosa a pretty pink hue
Serves: 6
Prep time: 15 minsTotal time: 
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Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Ingredients
- 1 pink grapefruit, plus a few slices to garnish
- 1 tbsp agave syrup or honey
- 1 x 75cl bottle Champagne or other fizz of your choice, chilled
Step by step
Get ahead
Prepare the grapefruit mixture the day before.
- Top and tail the grapefruit, then cut away the skin and pith with a knife. Cut the flesh into segments, leaving the membrane behind.
- Put the grapefruit segments into a small jug and squeeze the centre of the fruit (the part the segments came from), into the jug, adding any juice from the board. Stir in the agave syrup.
- Divide the grapefruit pieces and juice between each glass. Let guests top up with Champagne and garnish each one with a thin slice of pink grapefruit.
