Passion Fruit Mimosas Recipes

PASSION FRUIT PROSECCO MIMOSA

Steps:

• Rise and chill flute in freezer.
• Once frosted, pour the passion fruit juice into the flute (about 1/3 of the flute) and fill with Mionetto Prosecco Brut almost to the rim.
• Serve!

PASSION FRUIT MIMOSA

Steps:

• Add ice to champagne flutes. Fill half of a champagne flute with chilled champagne, then top off with chilled passion fruit juice.
• Slice up a strawberry or orange to decorate the rim of each flute.

TROPICAL DRAGON FRUIT MIMOSAS

Steps:

• Combine the granulated sugar, 1/2 cup water and chopped dragon fruit in a small saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Mash the dragon fruit with a fork or potato masher. Set aside to cool completely. (The dragon fruit will tint the simple syrup pink while it cools.) Once cooled, strain the dragon fruit pieces and discard. (See Cook's Note.)
• To serve, fill 6 champagne flutes with sparkling wine. Pour about 1 tablespoon of the dragon fruit simple syrup into the bottom of each of the champagne flutes. Top each with 1/4 cup of passion fruit juice. Garnish with the dragon fruit slices.

MIMOSA SUNSET

Steps:

• Combine the orange juice, pineapple juice and grenadine in a measuring cup or pitcher. Divide the mixture among 4 champagne flutes. Top each with some champagne and serve.

PASSION-FRUIT MIMOSA

Steps:

• Divide champagne between 2 glasses and top off each drink with nectar or juice (3 to 4 tablespoons).

PASSION FRUIT MIMOSAS

Steps:

• Divide fruit juice between 2 Champagne flutes. Slowly pour Champagne into flutes, dividing equally. Add 1 tablespoon Grand Marnier to each flute; stir gently. Garnish with orange peel twists, if desired.