Ingredients
- 2 Ruby Red pink grapefruits
- 1/4 cup sugar
- 1 750-ml bottle brut Champagne, well chilled
Directions
- Using vegetable peeler, remove peel from 1 grapefruit; place in bowl. Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup. Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into small bowl, pressing on solids.
- Pour 2 tablespoons syrup into each of four 6-ounce flutes. Fill each with 2/3 cup Champagne.
