Lunch: Sunrise Mimosa
Ingredients
1 large ripe mango, peeled, pitted and chopped
Scant cup freshly squeezed orange juice
1 bottle very cold Prosecco
1/2 cup pomegranate liqueur
Instructions
Special equipment: 4 chilled Champagne flutes
Put the mango and orange juice in a blender and blend until smooth. Strain, if desired, through a strainer into a bowl.
Put 2 tablespoons of the puree into each of 4 chilled Champagne flutes and slowly fill almost to the top with Prosecco. Gently pour a few tablespoons of pomegranate liqueur on top and serve immediately.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
