Recipe courtesy of Mario Batali
Total:
40 min
Active:
30 min
Yield:
16 servings
Level:
None

Ingredients

  • Champagne flutes
  • 1 (750 ml) bottle prosecco
  • 1 quart blood orange juice, or 15 blood oranges, juiced

Directions

Place the flutes in the freezer. Chill the prosecco on ice for 30 minutes.

Open the prosecco and let it stand at room temperature for 5 minutes. Pour 2 ounces of blood orange juice into each glass. Fill to within 1/2-inch of the top of the glass with prosecco and serve.

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