I’m taking some help from Pampered Chef for this week’s recipe! Are you hosting a holiday breakfast or brunch? How about a Mimosa Bar? Merry Christmas!
1 bottle (750 mL) chilled prosecco, cava, or other dry champagne
Flavor Juice 24 oz (750 ml) Garnish
Sunrise Orange Orange slice
Splash of cranberry juice
Pink Grapefruit Grapefruit
Tropical Mango Mango Nectar
Thinly sliced fresh strawberries
Open the champagne and/or sparkling wine, and place the bottles in an ice bucket filled with ice to keep cold.
Pour the desired juice(s) into a
. Set out champagne flutes for guests to serve themselves.
To make a mimosa, fill a champagne flute with equal parts fruit juice and champagne. Add a garnish, if desired.
To make cute orange slice garnishes, thinly slice an orange. Stack the orange slices and cut them into quarters. Cut a slit halfway up the orange at the top. Add the orange slice to the rim of glasses before serving.