Brunch drinks get updated with this take on the traditional duo of orange juice and champagne. Note that freshly squeezed orange juice is not the best choice here, as its intense taste can overwhelm the other juices. Topping the drink with a boysenberry "floater" creates a vibrant color contrast.
Recipe information
Yield
10 servings
Ingredients
2 cups frozen unsweetened boysenberry, thawed
2 tablespoons sugar
3 cups chilled orange juice (do not use freshly squeezed)
1 1/2 cups frozen orange-peach-mango juice concentrate
1 750-ml bottle of chilled dry champagne
10 small orange slices
Preparation
Step 1
Place 10 berries in freezer; reserve for garnish. Purée remaining berries in processor. Strain through sieve over bowl, pressing on solids. Mix in sugar. (Purée can be made 1 day ahead. Cover and refrigerate.)
Step 2
Whisk orange juice and concentrate in pitcher to blend. Mix in champagne. Divide mimosa among 10 champagne glasses. Drizzle 1 1/2 teaspoons berry purée over each. Garnish with orange slices and reserved berries.
