Sunrisemimosa Recipes

PINEAPPLE SUNRISE MIMOSAS

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.

SUNRISE MIMOSA

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.

SUNRISE MIMOSA

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

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

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)

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!!!