If you’re planning a special holiday or Sunday brunch, this Grapefruit Mimosa recipe will be the star of the table. A simple and delightful drink that is perfect for celebrating any special occasion.
Who doesn’t love a mimosa? A brunch-time favourite cocktail, the mimosa is delightfully spritzy and refreshing and a fabulous addition to any special occasion. Made with just sparkling wine and juice, it is easy to throw together and it goes down easy too, making it a tad dangerous. 😉
To be honest, I was never a huge mimosa fan until I started making them with freshly-squeezed grapefruit juice. Oh my. A little lighter and brighter than the classic made with OJ, the floral side of grapefruit really comes forward.
Whether you’re celebrating a special occasion, or just in need of a fizzy, bubbly cocktail on a lazy weekend, a mimosa will always be a welcome treat. This grapefruit mimosa is a twist on the classic and it’s the only citrus drink I want now. I have no doubt you’ll love it too!
About This Grapefruit Mimosa Recipe
Very deservedly, mimosas are the most beloved brunch beverage of all times. A classic mimosa is a combination of one part champagne and one part orange juice. Variations of the classic are of course plenty; cranberry mimosa, pomegranate mimosa, pineapple mimosa, are just a few.
The version I share here is a grapefruit mimosa. Made with grapefruit juice, dry sparkling wine, and garnished with raspberries, its official name is megmosa. I absolutely love the bit of tart pucker combined with the bubbly dry wine. If you find grapefruit too sour, you can take the edge off by adding a hint of sweetener to the mix. Agave is a wonderful sweetener for this drink.
You can absolutely use any citrus you like best to make your mimosa. Likewise, any dry sparkling wine such as Cava or Prosecco can replace an expensive bottle of champagne. That said, make sure it’s something that tastes good on its own.
Grapefruit Mimosa Ingredients
These grapefruit mimosas require only two ingredients with optional fresh raspberries. Make sure all your ingredients are fridge cold before mixing up your mimosas.
Sparkling Wine – I like to use Prosecco or Cava. It is not necessary to use expensive champagne for mimosas. Cava (a sparkling wine from Spain) and Prosecco (a sparkling wine from Italy) are very affordable and just as delicious, if not better, for mimosas. You can also use any other good-quality sparkling wine of your choice.
Grapefruit Juice – Freshly-squeezed, strained grapefruit juice is what I like to use. I know, it can be tedious to squeeze fresh juice but the effort is so worth it. One sip in and you will be so happy you did. Trust. That said, if you are serving a larger crowd (this recipe serves 6) it is a lot more convenient to use store-bought. Just make sure you get one that is not sweetened or made from concentrate. It should also be pulp-free, if it isn’t be sure to strain it.
I found really large, juicy grapefruits so I only needed three to make 6 servings. Buy a couple extras in case they aren’t as juicy.
Fresh Raspberries – Optional for garnish. Raspberries look really pretty in these grapefruit mimosas but they are certainly not essential. Feel free to leave them out if you wish. If using, consider freezing the berries in advance so they help keep the mimosas nice and chilled.
Ingredient Ratios
As previously mentioned, a classic mimosa uses equal parts orange juice and champagne. But for my grapefruit mimosa I like to use the following ratio:
To make a mimosa in any batch size, use these proportions:
- 2 parts sparkling wine
- 1 part part grapefruit juice
You don’t have to be super precise but it helps to have some sort of measurement system so if you’re preparing a batch, they all turn out similar. Experiment a little and feel free to come up with your favourite ratio.
How To Make The Best Grapefruit Mimosa
- Strain the juice well. No matter what juice you use, make sure it is strained well. 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.
- Serve mimosas in Champagne-style flutes. The tall, narrow shape of a champagne flute will preserve the bubbles longer. If you don’t have flutes, a small wine glass will be just fine.
- Two ways to pour your mimosas. You can pour the sparkling wine first, or the juice first. I like to pour the juice first so that when you add the sparkling wine, it does the mixing for you. Plus, I like the last minute bubbles. However, if you pour the sparkling wine last, you do risk overflowing the glass. Live on the edge, or play it safe, you pick. 🙂
- Never add ice to a mimosa. Ice would kill the bubbles and water down the drink.
- Don’t pre-mix the juice and sparkling wine. If serving a crowd, keep the juice in a large pitcher and add the sparkling wine just when ready to serve so you don’t lose the bubbles.
- Garnish options. Needless to say, garnishing a mimosa is optional. The raspberries in this grapefruit mimosa look pretty but a boozy berry is pretty good to eat, too. You can also add wedges of grapefruit right in the glass or on the rim like I did.
Variations
There are many, many variations of mimosas you can make. Use this post as a guide and try out any of these adaptations:
- Pineapple juice
- Cranberry juice
- Pomegranate juice
- Guava juice
- Mixed juices
- Add a splash of triple sec to an orange juice mimosa
Other Brunch Recipes You Might Enjoy
If you give this Grapefruit Mimosa recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Grapefruit Mimosa
Ingredients
- 1 750 ml bottle chilled Prosecco or any sparkling dry wine or Champagne
- 1 1/2 cups chilled pink grapefruit juice freshly squeezed from about 3-4 large grapefruits, or use store-bpught
- 1/2 cup fresh raspberries optional, for garnish
- grapefruit wedges optional, for garnish
Instructions
- 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 rasberries and grapefruit wedges, if using. Serve immediately.
Notes
- Strain the juice well. No matter what juice you use, make sure it is strained well. 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.
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