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Grapefruit Mimosas

Take your time sectioning the grapefruit and oranges in order to remove all the pith and seeds. You want nothing but delicious fruit.

  • Servings: 6
Grapefruit Mimosas

Source: Celebrating 2000, Special Issue 2000


  • 5 grapefruits, a mix of ruby red and white
  • 5 oranges, a mix of blood and navel
  • 6 Candied Grapefruit Bowls
  • 1/2 bottle Champagne, chilled


  1. Using a sharp knife, cut off tops and bottoms of grapefruits and oranges. Cut away peel, pith, and outer membranes; cut fruit segments from membranes, collecting juice and segments in bowl. Squeeze juice from membranes before discarding.

  2. Drain grapefruit and orange segments, reserving juice. Place each candied grapefruit bowl in a glass; fill with citrus segments. Pour champagne over each; garnish with grapefruit chips. Serve reserved juice in glasses with breakfast.

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