Grapefruit & Basil Prosecco Fizzy's

There's nothing like brunch in June. In summer. Well, anytime of year. I served this drink to a few girlfriends this weekend along with my Sweet Potato Pancakes (and other glorious items cooked by my friend Veronica) for a fantastic time. Best part is -- it's easy -- as people keep pourin, just add more champagne!

Servings: About 12 (if using small champagne glasses)

What You'll Need:

• 1 bottle Prosecco, champagne, or any bubbly wine
• About 10 fresh basil leaves (mint also works wonders, if you don't have basil)
• 1 small bottle club soda (like 1 liter size)
• 3-4 large grapefruits, preferrably the Ruby Red variety (I smuggled mine from Texas two weeks ago -- don't judge)
• If you don't have fresh grapefruit, no worries -- you can find some juice at any grocery store now a days (you'll need about 3 cups)
• Ice

The Step-by-Step:

1. Place basil leaves in pitcher, and use the "other end" of a large spoon to mash the leaves (the best you can) until you can smell a very strong herbal smell (that's the flavor seeping out of the leaf.)
2. Cut grapefruits in half, and place one of the halves to the side. Squeeze the rest of them straight into the pitcher, using your fingers to get as much juice out as you can (some pulp/seeds might drop in there -- no worries, people will be impressed bc it looks homemade.)
3. Take the last grapefruit half (the one you set aside) and cut into small slices. Add half the slices into the pitcher.
4. When guests arrive, add the prosecco (all of it,) about 2 cups of club soda, and about a handful of ice cubes. Give the pitcher a good stir, and use the rest of the grapefruit slices as garnish for the glasses!

here's to my adorable basil plant that finally got a good use besides being smelled while Austin judges me.

xoxo n