MIMOSA SANGRIA

I have a new recipe for you today that is sure to add a little extra sunshine and sweetness to your morning gatherings.  It’s wonderfully quick and easy to make.  It’s bright and colorful and will make a lovely addition to any brunch table.  It’s naturally sweetened with all sorts of fresh fruit juices, and kicked up a notch with some bubbly for those lazy weekends.  And even more perfect, the main ingredient is actually coming to you straight from the Sunshine State itself.

MIMOSA SANGRIA

INGREDIENTS:
  • 3 cups not-from-concentrate Florida’s Natural® Orange Juice (I used the Some Pulp variety)
  • 1/2 cup Cointreau or Grand Marnier, or any orange liqueur
  • 1 naval orange, quartered and thinly-sliced
  • 2 cups fresh strawberries, hulled and thinly-sliced
  • 1 cup diced fresh pineapple
  • 1 (750 ml) chilled bottle champagne, or any dry sparkling wine
  • optional: ice, extra strawberries for garnish

DIRECTIONS:
  • Combine the orange juice, Cointreau (or any orange liqueuer), orange, strawberries, and pineapple together in a large pitcher.  Use a large wooden spoon to stir and muddle the fruit a bit.  Then refrigerate the juice for at least 10 minutes, or up to 2 hours.
  • When ready to serve, fill the serving glasses 1/3 full of the orange juice and fruit mixture.  Then slowly top each glass with champagne until full, adding extra ice if needed and garnishing each glass with a strawberry if desired.