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Grapefruit Bellini with Rosemary
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5 from 1 vote

Grapefruit Mimosas with Rosemary

Author Cooks with Cocktails


  • 1/2 cup sugar
  • 1 cup water
  • 4 large sprigs rosemaryFOR THE SORBET
  • 2 1/2 cups fresh grapefruit juice (about 3 big ones, juiced)
  • 1 cup grapefruit rum (we used Captain Morgans)
  • 3/4 cup rosemary simple syrupFOR THE BELLINI
  • 1/4 cup grapefruit sorbet
  • top with sparkling wine


  • Make the simple syrup. In a small pot on medium heat, bring the sugar, water and rosemary mixture to a simmer. Simmer for 30 mins or so until it gets thicker and syrupy.
  • Juice the grapefruits until you get 2 1/2 cups. Strain the juice. You can add a little pulp in if you want to, but its best to strain at least most of it. Add the rum and simple syrup. Stir well. Pour into a container and place in the freezer. Freeze until solid.
  • When the sorbet is ready, scoop 3 to 4 tbsps in each glass and top with sparkling wine or champagne.
  • Serve!