Step aside orange juice, there’s room for other kinds of fruit juices when it comes to mimosas. Which will you try first?
‘Tis the season for mimosas! I set up this mimosa bar for Easter brunch but there are far more opportunities for it in the near future. Mother’s Day perhaps? Or just any ol’ weekend? I trust you can find a reason without my assistance. The real question is, have you ever had a mimosa with a juice other than orange? Sure the staple is delicious but you should really mix it up some time. For my first mimosa bar, in addition to orange I had peach-mango and pomegrante-blueberry. And then for fruit garnishes I used blood oranges (from Limoneira), pineapple, and strawberries.
When I told my friends I was setting up a mimosa bar for brunch they didn’t anticipate what was in store. Admittedly the spread did look pretty impressive, yet it took little effort to set up and therefore might become a staple for future brunch gatherings. I simply poured the juices into clear glass carafes, placed fresh fruit in ramekins, and used one of my homemade cookie sheet chalkboards for the sign/directions. Not that they needed directions on how to make a mimosa as my friends are seasoned professionals but it looked fun at least.
Two years ago: Lemon-Lime Raspberry Mojitos
Three years ago: Strawberry Shortcake Cobbler
Four years ago: Whole Wheat Hamburger Buns
Five years ago: Pineapple Pancakes with Honey Greek Yogurt Topping
Makes approximately 18 servings
3 liters of 100% assorted juices
3 liters of champagne, chilled (or more)
Fresh fruit, wash and sliced
- Pour juices into clear bottles. Add labels to indicate their flavors.
- Place champagne in ice buckets.
- Mix champagne and juice in a 1:1 ratio (or 3:1 if you’re my friends) in a champagne glass. Garnish with fruit and enjoy!
Source: All over the internet