Best Mimosa Sunset Recipes

Pineapple Sunrise Mimosas image

Provided by Juliana Hale

Time 2h10m

Yield 12

Number Of Ingredients 9

4 ½ cups pineapple juice
1 ⅛ cups orange juice
⅓ cup lime juice
¼ fresh pineapple, sliced
½ blood orange, sliced
½ lime, sliced
1 (750 milliliter) bottle Prosecco (Italian sparkling wine)
¼ cup Campari
4 slices pineapple and orange slices, for garnish

Steps:

Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.
To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 27.9 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.9 g, Sodium 6.2 mg, Sugar 16.6 g

Sunrise Mimosas image

Provided by Ree Drummond : Food Network

Categories beverage

Time 10m

Yield 4 mimosas

Number Of Ingredients 7

8 fresh pineapple chunks
8 raspberries
4 tangerine segments
10 tablespoons grenadine
Red sanding sugar, for rimming the glasses
1 cup pineapple-orange juice
12 ounces chilled champagne

Steps:

For the fruit skewers: Arrange the pineapple, raspberries and tangerine segments on four 4 1/2-inch wooden skewers, alternating the fruit.
For the mimosas: To rim the glasses, pour 2 tablespoons of the grenadine in a small bowl. Pour an even layer of sanding sugar onto a small, flat plate. Dip the rim of a 6-ounce champagne flute into the grenadine to create a thin film on the rim. Then immediately dip it into the sanding sugar and give it a quick twist to make sure the rim is evenly coated. Repeat with 3 more champagne flutes.
To make the mimosas: Pour 1/4 cup of the pineapple-orange juice into each glass. Top with 3 ounces of champagne. Gently and slowly pour 2 tablespoons of grenadine into each glass. If you do this too quickly, you will lose the beautiful sunrise effect. Lay the fruit skewer across the top of each glass and serve.

Raspberry Sunrise Mimosa image

Provided by Food Network Kitchen

Categories beverage

Time 3h50m

Yield 6 servings

Number Of Ingredients 4

10 ounces fresh raspberries
1/2 cup grenadine, chilled
2 cups pulp-free orange juice, chilled
One 750-milliliter bottle sparkling dry white wine, chilled

Steps:

Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.
Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries.
To serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.