Pink Grapefruit and Thyme Bellinis
- 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
- 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.
- 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.
- 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.
- Pour into the prepared glasses and garnish with fresh thyme sprigs if using
thyme, sugar, pink, prosecco, thyme
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/pink-grapefruit-and-thyme-bellinis-recipe.html (may not work)