Hurricane Mimosas Recipes

CLEMENTINE SORBET MIMOSAS

Steps:

• Peel the clementines and break them into quarters. Add the clementine pieces to a freeze-safe and resealable plastic bag and freeze until completely solid, preferably overnight or 6 to 8 hours.
• Add the frozen clementines to a high-powered blender. Start on low and gradually increase the speed, using the plunger to help move the clementines closer to the blade. Turn off the machine and scrape down the sides as needed. Process until no large chunks remain.
• Scoop the clementine sorbet into 6 coupe glasses and top with Champagne. Serve immediately.

LAZY SUNDAY MIMOSA

Steps:

• Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
• Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

RASPBERRY PEACH MIMOSAS

Steps:

• Evenly divide the raspberry liqueur among 8 Champagne flutes. Add a raspberry to each and muddle with the end of a wooden spoon. Evenly top with the peach nectar and fill the glasses with Champagne. Garnish each with a raspberry.
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HURRICANE MIMOSAS

Steps:

• Mix together the light and dark rums, passionfruit juice, orange juice and grenadine in a pitcher. Fill champagne flutes about a third of the way with the juice mixture. Top off with the sparkling wine and garnish with a maraschino cherry.