Pink Grapefruit and Thyme Bellinis

  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 40m
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  • 1 packed cup (about 1/2 ounce) fresh thyme sprigs
  • 1/2 cup sugar
  • Two 1-pound pink or red grapefruits
  • One 750 ml bottle prosecco, chilled
  • 4 fresh thyme sprigs, optional


Step 1

For the simple syrup: In a small saucepan, combine the thyme sprigs, sugar and 1/2 cup water. Bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool for at least 20 minutes.

Step 2

Cut the ends off one of the grapefruits and place cut-side down on the counter. Using a paring knife, cut away the peel. Working over a small bowl or a large glass measuring cup to catch any juices, cut along the membrane on both sides of each segment and remove the segments. Place the grapefruit segments in 4 chilled champagne flutes. Squeeze the juice from the membranes into the bowl. Discard the membranes. Halve the remaining grapefruit and squeeze the juice into the bowl.

Step 3

Strain the simple syrup and grapefruit juice into a small pitcher, pressing on the solids to extract as much liquid as possible. Add the prosecco.

Step 4

Pour into the prepared glasses and garnish with fresh thyme sprigs if using.

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