- 3 grapefruits (medium)
- 75 grams caster sugar
- 1 liter mango juice
- 1 liter orange juice
- 1 lemon (juiced)
- 6 stems mint (roughly chopped)
- 3 bottles sparkling wine
- Peel and remove the pith from the grapefruits. Use a sharp knife to cut out the segments. Place in a punch bowl. Squeeze out any remaining grapefruit juice. Mix the sugar, mango juice, orange juice and lemon juice until the sugar is dissolved.
- Add this mixture to the punch bowl along with the mint. Refrigerate until ready to serve. To serve, fill a champagne glass half full with the punch and top with the sparkling wine.