Recipe courtesy of Mario Batali
Show: Molto Mario
40 min
30 min
10 min
16 servings


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


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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