Best Blood Orange Mimosa Recipes

Blood Orange Mimosa image

Provided by Nikki

Time 5m

Yield 4

Number Of Ingredients 5

½ cup pink sanding sugar, or as needed
1 (750 milliliter) bottle brut Champagne
½ cup pineapple juice
½ cup blood orange juice
2 fluid ounces orange liqueur (such as Grand Marnier®)

Steps:

Dip the rims of 4 champagne flutes in water. Dip into sanding sugar to coat the rims.
Divide Champagne among the flutes. Pour 2 tablespoons pineapple juice and 2 tablespoons blood orange juice into each. Top mimosas with orange liqueur.

Nutrition Facts : Calories 331.8 calories, Carbohydrate 43.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 11.1 mg, Sugar 12.9 g

Blood Orange Mimosa image

Provided by Tyler Florence

Categories beverage

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 4

1 bottle Prosecco
1 1/2 cups fresh blood orange juice
1 tablespoon super-fine granulated sugar
2 tablespoons orange liqueur (recommended: Grand Marnier)

Steps:

Chill bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco.

BLOOD ORANGE MIMOSA JELLO SHOTS image

Number Of Ingredients 6

5-10 blood oranges
1 cup freshly squeezed blood orange juice
1.5 to 2 packets unflavored Knox gelatin (depending on how firm you want your shot to be)
1 tablespoon sugar
3/4 cup champagne
1/4 cup Grand Marnier

Steps:

Slice oranges in half and carefully remove the fruit portion to make orange peel "cups." You will need approximately 10 halves (5 oranges) to hold all of the jello. Juice enough of the fruit to yield 1 cup of blood orange juice. (You will probably need approximately 10 oranges to get enough juice. If you don't have enough, you can simply add in some regular store-bought orange juice.) Strain juice to remove solids and place in a small saucepan. Sprinkle with gelatin and sugar and allow gelatin to soak for a minute or two. Heat over medium, stirring until the sugar and gelatin are both dissolved. Stir in champagne and Grand Marnier and pour into orange halves that have been secured in a muffin tin. Allow to set several hours or overnight. Slice into wedges and serve! Yield: Approximately 24 orange wedges