A couple of weekends ago, we were crouched over a “Boss” burger and a bowl of Kerbey Queso when the server dropped off a frosty carafe full of a perfect pink drink at the table next to us.
I contained my squeal but my “OHMYGODINEEDTHATRIGHTNOW” face was met with a silent, disapproving head-shake.
After like 10 years, we now mostly communicate with a series of eyebrow movements, squinty faces, and throat clicks.
One of us had a big mountain bike race the next day and had no interest in consuming anything that wasn’t water. Or a gigantic bowl of queso. And that meant the other would be responsible for drinking an entire carafe of grapefruit mimosa. (A challenge that one of us would have nooooo problem attacking.)
But one of us decided to be an adult about things. And then that one of us changed her mind and crushed an entire carafe of Grapefruit Mimosas on a school night. Because one of us probably will never grow up. And one of us is okay with that.
They’re delicious and dangerous. So pretty much everything you wantneeddeserve in a drink that’s acceptable to pound before noon.
Pretty pink mimosas made with prosecco and Texas grapefruit.
1 750ml bottle of Prosecco, chilled
3-3.5 cups of fresh grapefruit juice (~4 very large), chilled
Sweetener or simple syrup (optional)
Add the chilled Prosecco and grapefruit juice in a large pitcher (one that can handle 8 cups of liquid + a couple inches of Prosecco foam).
Gently stir in your favorite sweetener to-taste, if desired (I added a couple of drops of liquid stevia per glass).
I know the weather chick said it was “only” 107… but she also told me that we “only” had a 30% chance of rain in late May.
And then it flooded.
Buy my thermometer said 109. So 109 it is.
How do you deal with 109 degrees? I weed the garden with the sprinkler running and then I make margaritas.
And then I hit up the pool.
I snagged some red and black plums last week on sale and whipped them up into a couple of batches of margaritas. They both yield the same fruity concoction taste-wise, but black plums (above) make a much darker (and therefore harder to photograph) drink than red plums (top).
And either will work just fine to help you almost forget that your back yard feels like a convection oven. And will for another 3 months.
Fresh Plum Margaritas
Fresh red or black plums are cooked into a beautiful red syrup and then blended into the perfect summer margarita.
2 red or black plums, pit removed and cut into 4-8 slices
1/2 cup water
1/4 cup sugar*
1/2 cup lime juice
2 oz orange juice (or orange liqueur)
6 oz tequila
Lime wedges, for serving (optional)
Salt for rimming glasses (optional)
Place the plum slices (skin still on) in a small sauce pan with water and sugar, if using. (If using a sugar substitute, add at the end to taste).
Bring to a boil and simmer covered for 5-7 minutes, until the fruit is very soft and the liquid has taken on the color from the plums.
Let cool a few minutes and then transfer to a blender with the lime juice, orange juice/liqueur, and tequila.
Blend for ~30 seconds, until completely smooth.
Pour over ice into salt-rimmed glasses and serve with lime wedges.