You know what I realized? I don’t have a single alcoholic beverage on this blog. This might be because Kevin is the designated drink-maker, while I stick with food. But still, not a single drink? That’s not reflective of my life. I do occasionally pull The Essential Cocktail off the shelf when I’m flying solo. And I certainly consume enough cocktails to warrant a Drink category.
This variation on a bellini is refreshing, and pretty. Bright citrus is balanced by the herbal simple syrup, and the effervescence from the prosecco gives a nice bite.
My mother and sister were over for dinner on Saturday, and this drink was definitely well-received. If you aren’t a fan of thyme, you aren’t going to like this bellini. But don’t be scared off by the strong thyme simple syrup. This is a great flavor combination. Promise ;)
Pink Grapefruit and Thyme Bellinis – adapted from Giada at Home (streamlined instructions)
1/2 cup water
1/2 cup sugar
1/2 oz. fresh thyme springs (a large bunch)
two 1-lb. pink or red grapefruits
One 750 ml bottle prosecco, chilled
In a small saucepan, combine the water and sugar. Bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 min. Add the thyme and remove the pan from the heat. Allow the syrup to cool for at least 20 min. Strain into a pitcher if making the bellinis that day, or store in an airtight container in the fridge if making in advance.
Over a small bowl or large measuring cup, segment one of the grapefruits. Place the segments in 4 chilled champagne flutes (or whatever sizable glasses you have on hand). Squeeze the juice from the membranes into the bowl and discard. Juice the remaining grapefruit into the bowl.
Strain the grapefruit juice into the pitcher (add the simple syrup if you made it in advance), pressing on the solids to extract as much liquid as possible. Add the prosecco. Swirl to mix and then pour into the prepared glasses.
Yield – 4 -5 servings