Mimosa Sangria

And then these gorgeous cocktails will be ready to serve!
Feel free to tinker around with the recipe however you’d like — making them more or less boozy, subbing in whatever fresh fruits (or even frozen fruits you’ve thawed) that you have on hand, garnishing them with more fruit or umbrellas or whatever looks cute.  The orange juice and bubbly are really your main priorities here.  So grab a bottle of your favorite dry sparkling wine or champagne (doesn’t have to be expensive), a fresh carton of not-from concentrate Florida’s Natural Orange Juice, and you really can’t go wrong with the rest.
Cheers, friends!

Mimosa Sangria

This mimosa sangria recipe is easy to make, chocked full of fresh fruit, and so refreshing and delicious!

Ingredients:

• 3 cups not-from-concentrate Florida’s Natural^® Orange Juice (I used the Some Pulp variety)
• 1/2 cup Cointreau or Grand Marnier, or any orange liqueur
• 1 naval orange, quartered and thinly-sliced
• 2 cups fresh strawberries, hulled and thinly-sliced
• 1 cup diced fresh pineapple
• 1 (750 ml) chilled bottle champagne, or any dry sparkling wine
• optional: ice, extra strawberries for garnish

Directions:

1. Combine the orange juice, Cointreau (or any orange liqueuer), orange, strawberries, and pineapple together in a large pitcher.  Use a large wooden spoon to stir and muddle the fruit a bit.  Then refrigerate the juice for at least 10 minutes, or up to 2 hours.
2. When ready to serve, fill the serving glasses 1/3 full of the orange juice and fruit mixture.  Then slowly top each glass with champagne until full, adding extra ice if needed and garnishing each glass with a strawberry if desired.
3. Serve immediately.