Orange Pineapple Mimosa Recipes

PINEAPPLE ORANGE MIMOSAS

Steps:

• Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.

PINEAPPLE MIMOSA

Steps:

• Combine pineapple and pineapple juice in a blender and blend until smooth.
• Pour into 2 glasses and top each with 3 ounces champagne.

PINEAPPLE SUNRISE MIMOSAS

Steps:

• Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.
• To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.

PINEAPPLE-APRICOT MIMOSAS

Steps:

• Combine apricot nectar, pineapple juice, water, and frozen orange juice concentrate in a large pitcher and stir well. Chill until ready to serve. Stir in Champagne just before serving.

BLOOD ORANGE MIMOSA

Steps:

• Dip the rims of 4 champagne flutes in water. Dip into sanding sugar to coat the rims.
• Divide Champagne among the flutes. Pour 2 tablespoons pineapple juice and 2 tablespoons blood orange juice into each. Top mimosas with orange liqueur.

PINEAPPLE MIMOSA CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, orange juice, pineapple juice, oil, 3/4 teaspoon orange peel and the egg whites with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat butter with electric mixer on medium speed until creamy. On low speed, beat in 2 cups of the powdered sugar. Add remaining 3 cups powdered sugar alternately with champagne, beating until frosting is smooth and spreadable. Frost cake. Garnish with additional orange peel. Store covered in refrigerator.

PINEAPPLE MIMOSAS

Steps:

• Stir together pineapple juice, orange juice concentrate, apricot nectar, mango nectar, and cold water in a 1 1/2- to 2-quart pitcher.
• For each serving, pour 3/4 cup juice mixture into a champagne flute; top with 1/2 cup champagne. Garnish with a pineapple wedge.