Easter Brunch Beverage:: The Pink Mimosa

Made with pomegranate juice, grapefruit juice, and bubbly, this pink mimosa is perfect for springtime and would be beautiful in a pitcher for guests to help themselves, even if guests are a little limited this year. Imagine your punchy Easter tablescapes with this bubbly beverage front and center!Cheers!xx, Annette

Grapefruit and Pomegranate MimosasServes 6You will need:- ½ cup granulated sugar- ½ cup water- 2 cups grapefruit juice*- 1 cup pomegranate juice – such as POM- 1 bottle Rose Champagne, well chilled- Pomegranate arils to garnishTo prepare:Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.*Freshly squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh-squeezed grapefruit juice in the produce section of your local market.Photography by Lesley GrahamRecipes Meghan Splawn