Sunrisemimosa Recipes

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PINEAPPLE SUNRISE MIMOSAS



Pineapple Sunrise Mimosas image

These simple, sweet mimosas are great for brunch. For a virgin version, substitute club soda or citrus-flavored sparkling water for the prosecco, and use grenadine instead of Campari.

Provided by Juliana Hale

Categories     Drinks Recipes     Cocktail Recipes     Champagne Drinks Recipes

Time 2h10m

Yield 12

Number Of Ingredients 9

4 ½ cups pineapple juice
1 ⅛ cups orange juice
⅓ cup lime juice
¼ fresh pineapple, sliced
½ blood orange, sliced
½ lime, sliced
1 (750 milliliter) bottle Prosecco (Italian sparkling wine)
¼ cup Campari
4 slices pineapple and orange slices, for garnish

Steps:

  • 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.
  • To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 27.9 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.9 g, Sodium 6.2 mg, Sugar 16.6 g

SUNRISE MIMOSA



Sunrise Mimosa image

A gorgeous and delicious twist to the classic mimosas prepared with mangos, orange juice, prosecco, and liqueur.

Provided by Katerina | Diethood

Categories     Drinks/Cocktails

Time 10m

Number Of Ingredients 5

1 large mango, (peeled, pitted, and cut into cubes)
1 cup orange juice
1 bottle (750 ml) chilled prosecco
pomegranate liqueur, ((like Grenadine))
orange slices or mandarin slices, (for garnish)

Steps:

  • Combine mango and orange juice in a blender and puree.
  • Pour about 2 to 3 tablespoons of puree into 4 to 6 chilled champagne flutes.
  • Slowly pour prosecco over the mango puree almost to the top of the flutes.
  • Slowly add about a tablespoon or two of pomegranate liqueur to each champagne glass.
  • Garnish with orange slices.
  • Serve.

Nutrition Facts : Calories 151 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

SUNRISE MIMOSA



Sunrise Mimosa image

Provided by Bobby Flay : Cooking Channel

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 large ripe mango, peeled, pitted and chopped
Scant cup freshly squeezed orange juice
1 bottle very cold Prosecco
1/2 cup pomegranate liqueur

Steps:

  • Put the mango and orange juice in a blender and blend until smooth. Strain, if desired, through a strainer into a bowl.
  • Put 2 tablespoons of the puree into each of 4 chilled Champagne flutes and slowly fill almost to the top with Prosecco. Gently pour a few tablespoons of pomegranate liqueur on top and serve immediately.

SUNRISE MIMOSA



Sunrise Mimosa image

Make and share this Sunrise Mimosa recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beverages

Time 5m

Yield 6 serving(s)

Number Of Ingredients 3

2 cups chilled orange juice
1 1/2 cups chilled cranberry juice
2 cups chilled asti spumanti or 2 cups other sparkling wine

Steps:

  • Add the orange juice and cranberry juice to a pitcher; stir to mix.
  • Pour evenly into 6 champagne or wine glasses.
  • Pour 1/3 cup Asti Spumanti into each glass.
  • Serve immediately.

SUNRISE MIMOSAS



Sunrise Mimosas image

Provided by Ree Drummond : Food Network

Categories     beverage

Time 10m

Yield 4 mimosas

Number Of Ingredients 7

8 fresh pineapple chunks
8 raspberries
4 tangerine segments
10 tablespoons grenadine
Red sanding sugar, for rimming the glasses
1 cup pineapple-orange juice
12 ounces chilled champagne

Steps:

  • For the fruit skewers: Arrange the pineapple, raspberries and tangerine segments on four 4 1/2-inch wooden skewers, alternating the fruit.
  • For the mimosas: To rim the glasses, pour 2 tablespoons of the grenadine in a small bowl. Pour an even layer of sanding sugar onto a small, flat plate. Dip the rim of a 6-ounce champagne flute into the grenadine to create a thin film on the rim. Then immediately dip it into the sanding sugar and give it a quick twist to make sure the rim is evenly coated. Repeat with 3 more champagne flutes.
  • To make the mimosas: Pour 1/4 cup of the pineapple-orange juice into each glass. Top with 3 ounces of champagne. Gently and slowly pour 2 tablespoons of grenadine into each glass. If you do this too quickly, you will lose the beautiful sunrise effect. Lay the fruit skewer across the top of each glass and serve.

SUNRISE MIMOSA (SALLYE)



SUNRISE MIMOSA (SALLYE) image

This is a staple for Florida weekend morning brunches.

Provided by sallye bates

Categories     Non-Alcoholic Drinks

Time 5m

Number Of Ingredients 4

1 bottle dry champagne***
1/2 gal orange juice (fresh if available)
triple sec or grand marnier
1 medium orange sliced thin (optional)

Steps:

  • 1. NOTE: IT IS IMPORTANT TO KEEP CHAMPAGNE & ORANGE JUICE CHILLED. Pour orange juice into glass pitcher and nestle pitcher in a large bowl filled with ice. Open champagne and nestle bottle in a large iced filled bowl
  • 2. In champagne flute or wine glass, pour 2 ounces chilled orange juice and then 3 ounces of champagne. If desired, you can place a small amount of crushed ice in bottom of glass before pouring liquids into it. Note: Always pour orange juice in first to mitigate sticky glass. DO NOT STIR AS THIS WILL FLATTEN CHAMPAGNE !!! Place a drop of triple sec in the center of the mixture and let it settle into a beautiful "sunrise". Garnish rim of glass with orange slice (optional)
  • 3. ***For non-alcoholic mimosa, use 7-up, Sprite or sparkling white grape juice.
  • 4. ENJOY!!!

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