Recipe courtesy of Bobby Flay
Sunrise Mimosa
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

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

Directions

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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