Description
an update to a classic mimosa, these winter citrus mimosas are lightly sweetened with a homemade blood orange & honey syrup
Ingredients
Scale
for the blood orange & honey syrup
- 3 blood oranges, juiced (about 1/2 cup)
- 1/2 grapefruit*, juiced (about 1/3 cup)
- 1 lemon, juiced
- 1/4 cup water
- 1.5 tbsp honey
- pinch of salt
for a winter citrus mimosa
- 2 tbsp blood orange & honey syrup
- 6 oz dry sparkling wine (such as prosecco), chilled
- sliced blood oranges, for garnish (optional)
Instructions
for the blood orange & honey syrup
- combine blood orange juice, grapefruit juice, lemon juice, water, honey & salt in heavy-bottomed pan.
- bring syrup to a simmer heat over medium-high heat.
- stir occasionally for 3-5 minutes as syrup reduces slightly.
- strain syrup & store refrigerated in an airtight container for up to 2 weeks.
for a winter citrus mimosa
- combine blood orange & honey syrup & prosecco in wine glass & garnish with fresh blood orange slices.
- cheers!
Notes
*if you have extra fresh citrus juice
- don’t waste it! freeze in an ice cube tray & store in your freezer for up to 2 months to use for cooking or in cocktails as needed.
Nutrition
- Serving Size: 1