Citrus Mimosas for a Crowd
The mimosa is an essential brunch drink and one of the easiest to make and enjoy. These vibrant mimosas feature bright hues of pink and tangerine thanks to the fusion of Cara Cara oranges and Blood oranges, also known as "raspberry oranges."
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Ingredients
- 3 pounds 10-12 medium Cara Cara oranges
- 3 pounds 10-12 medium Blood oranges/raspberry oranges
- 2 750- ml bottles of chilled sparkling wine champagne or prosecco
Instructions
- Peel or thoroughly scrub your oranges. Run the Cara Cara oranges through a juicer, then run the Blood oranges through the juice. Store the juice in separate pitchers. Strain the pulp using a mesh strainer (optional).
- Tilt the champagne flutes or glasses and pour the sparkling beverage to your preferred ratio. Top with the orange juice. Garnish, serve and enjoy!
Notes
- Supporting local citrus farmers is our first choice for the freshest ingredients, but we recognize it’s not always possible. If you can, please support local farmers during citrus season, which typically runs November through March.
- Blood oranges and Cara Cara oranges are naturally smaller than navel oranges. Keep this in mind when picking out your oranges. A medium Blood orange or Cara Cara orange is going to look more like a large clementine or a small navel orange.
- You can substitute any type of orange you prefer for the Cara Cara oranges. The point is to balance out the tartness of the Blood orange with a sweeter variety. My favorite substitutions for Cara-Cara oranges include clementines, which yield a much sweeter juice. Navel oranges are a little more tart and more acidic than Cara Cara oranges but also taste great in this orange juice recipe.
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