Wednesday, May 22, 2013
Preparation is key for this mimosa recipe that'll knock your socks off. Mix the punch after you add the champagne so that the flavors blend properly.
At a glance
1 (12 oz.) can apricot-mango nectar
1 (12 oz.) can pineapple juice
3/4 cup cold water
1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted
1 (750 milliliter) bottle cold champagne
Mix together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.
Ready in 10 min