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Ingredients
- 2 Ruby Red pink grapefruits
- 1/4 cup sugar
- 1 750-ml bottle brut Champagne, well chilled
Method
- Using vegetable peeler, remove peel from 1 grapefruit; place in bowl.
- Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup.
- Mix juice and sugar in bowl with peel.
- Let stand 5 minutes.
- Strain into small bowl, pressing on solids.
- Pour 2 tablespoons syrup into each of four 6-ounce flutes.
- Fill each with 2/3 cup Champagne.