- Level: Easy
- Yield: 4 servings
- Nutritional Information (per serving): Calories 305; Total Fat 0 g; Saturated Fat 0 g; Carbohydrates 44 g; Dietary Fiber 3 g; Sugar 35 g; Protein 1 g; Cholesterol 0 mg; Sodium 10 mg
- Total Time: 40 minutes (including cooling)
- Active Time: 20 minutes
Simple Syrup:
- 1 packed cup (about 1/2 ounce) fresh thyme sprigs
- 1/2 cup sugar
Bellini:
- Two 1-pound pink or red grapefruits
- One 750 ml bottle prosecco, chilled
- 4 fresh thyme sprigs, optional for garnish
To make the simple syrup, combine the thyme, sugar, and 1/2 cup water in a small saucepan. Heat over medium until it comes to a boil, then lower the heat and simmer, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat and let cool at least 20 minutes.
Trim the ends from one grapefruit and set it cut-side down. Use a paring knife to remove the peel, then, working over a bowl to catch juices, cut along both sides of each membrane to release the segments. Divide the segments among 4 chilled champagne flutes. Squeeze the juice from the remaining membranes into the bowl and discard the membranes. Halve the second grapefruit and add its juice to the bowl.
Strain the cooled simple syrup together with the fresh grapefruit juice into a small pitcher, pressing the solids to extract as much liquid as possible. Add the chilled prosecco and stir gently to combine.
Pour into the prepared glasses and garnish each with a thyme sprig if desired. Serve immediately.
