MIMOSA FOR MOM
2 cups orange juice (not from concentrate)
1 cup pineapple juice, chilled
2 Tbsp grenadine
1 (750-milliliter) bottle Champagne or sparkling wine, chilled
Combine first three ingredients. Pour equal parts juice mixture and Champagne into flutes.
8 large ruby red grapefruits
1 bottle of prosecco, chilled
Juice the grapefruits and pour the juice into a pitcher. Pour half the bottle of prosecco into the pitcher. Stir well.
3 cups orange juice, chilled
1 cup cranberry juice cocktail, chilled
1 bottle Champagne or sparkling wine, chilled.
Garnish with an orange peel and/or frozen cranberries.
In a large pitcher, combine the juices. Add the Champagne before serving. Garnish with an orange peel and frozen cranberries.
Strawberry, Lemon and Basil Mimosa
3/4 cup packed fresh basil leaves
Juice from 2 large lemons (about 1/2 cup fresh lemon juice)
1/2 cup agave or honey
8 medium fresh or frozen strawberries, thawed and sliced
One 750ml bottle Prosecco, chilled
1/2 cup soda water or sparkling water, chilled
In a pitcher, combine the basil, lemon juice and agave. Using a wooden spoon, crush the basil. Stir in the strawberries, Prosecco and soda water. Serve in chilled Champagne flutes.
Orange Cream Mimosa
2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
1 orange, zested
1 cup half-and-half
1 cup superfine sugar
1 bottle sparkling wine or Champagne
Strawberries, for garnish
In a blender, combine the orange juice, zest, half-and-half and sugar and blend until the sugar is dissolved. Pour the mixture into a shallow pan and freeze until hard. Remove the frozen mixture and let sit to soften slightly, about 10 minutes. Scrape out a small scoop with a spoon and put it into a Champagne flute. Fill the glass with Champagne. Garnish with strawberries.