Variation on the classic, perfect for a Mother’s Day brunch.
I have a confession. The standard mimosa? Orange juice and champagne? Beloved by all Basic Girls? I’ve never really cared for it. Orange juice in any cocktail, really. (Okay, so it probably has something to do with too many cheap screwdrivers in college, if I’m being truly honest.) At brunches past, if I felt like something stronger than coffee, I usually went for a bloody mary instead.
UNTIL! Until I discovered one very simple change: using grapefruit juice instead of orange. What a contrast! No longer too sweet, just a touch of tart and sour while still retaining the brightness of citrus – this made all the difference. For this coming Sunday, I decided to use this new-to-me variation and experiment with making it frozen as well. I do love any excuse to use the amazing Ninja, though any high-speed blender will do the job. If you’re looking for something that nods to the classics but adds something fresh and new, this could be just the thing! You could always use sparkling cider for a non-alcoholic version, too.
- 16 ounces grapefruit juice, half of it frozen into cubes overnight
- 16 ounces Prosecco or other dry sparkling wine
- Place frozen grapefruit cubes in high speed blender with grapefruit juice and Prosecco. Blend until smooth.
- You could also try a splash of pineapple juice, or a little bit of ginger to really jazz it up! Or keep it exactly this simple.
Other mimosa variations:
— posted by Anne