Grapefruit rosemary mimosa

Directions

1. Using a sharp paring knife, trim the top and bottom of the grapefruit. Place it on one end and slice down along the curve of the fruit to remove enough of the peel and white pith to expose a few segments of the juicy grapefruit. Hold the grapefruit in your hand and carefully cut out four segments, avoiding the tough membrane. Set aside for garnish.
2. Cut the remaining grapefruit in half and squeeze half a cup of juice from it. Add one sprig of rosemary into the juice and, using a spoon, roughly muddle together to infuse the grapefruit juice with rosemary flavour.
3. Set out two champagne flutes. Strain the juice to remove any bits of rosemary or grapefruit seeds and divide them into the flutes. Carefully top with the prosecco then garnish with the grapefruit segments and a few leaves of fresh rosemary. Enjoy!