Prep: 10 mins | Ready In 2hrs 10 mins
Who wouldn’t love a good mimosa? I bet we all do. What is better than a fabulous mimosa recipe made with dry sparkling wine and pineapple and orange juice to serve at brunch? These simple, sweet mimosas are great for breakfast or lunch. For a virgin version, replace the prosecco with club soda or citrus-flavored sparkling water, and use grenadine instead of Campari.
My first time drinking mimosas was when I attended my friend’s bridal shower. I thought it was pure orange and pineapple juice alone, nothing more. One of my friends spotted me and told me that it has wine on it and scolded me because how am I supposed to drive when I’m a little tipsy.
4 1/2 cups pineapple juice
1 1/8 cups orange juice
1/3 cup lime juice
(1/4) fresh pineapple, sliced
(1/2) blood orange, sliced
(1/2) lime, sliced
1 (750 milliliters) bottle of Prosecco (Italian sparkling wine)
1/4 cup of Camparipineapple and orange slices, for garnish (optional)
1. Add and stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.
2. To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving, and then slowly drizzle in a tsp of Campari. Add and garnish with a fresh pineapple or orange slice, if desired.
1. A Cava or dry Prosecco is a perfect alternative, as is a real Champagne-ideally Brut. Although traditional mimosas consist simply of sparkling wine and orange juice, I also consider pomegranate or grapefruit juices to be delicious spirit mixers in the morning.
2. If you are purchasing orange juice at the store, select high-quality, not pulp-free orange juice from concentrate. When I drink orange juice alone, I don’t mind pulp, but when it mixes with bubbly, the pulp does make a mess.
Per Serving: 165 calories; 0.9 g protein; 0 mg cholesterol; 6 mg sodium; 0.2 g fat; 27.9 g carbohydrates.
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