I don't love mimosas with squeezed orange (except if it's blood orange) and frequently incline toward them with grapefruit squeeze over whatever else. And keeping in mind that I never drink cranberry squeeze without anyone else, I cherish the blend of the juice with the champagne. It's the ideal combo of tart and sweetness.
The rosemary is only a trimming don't as well, crack. Your beverage won't pose a flavor like rosemary. The sugared cranberries are additionally extremely only an embellishment and you drop them in just before serving. You can eat them in the event that you need to be an agitator.
These Christmas mimosas are made with cranberry juice and champagne, yet additionally finished off with sugared cranberries and rosemary! So merry!
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INGREDIENTS
- 1 (750mL) bottle champagne
- 3/4 cup cranberry blood oramge or pomegranate juice (your preference!)
- rosemary springs for garnish
- sugared cranberries for garnish
SUGARED CRANBERRIES
- 4 ounces fresh cranberries
- 1 1/2 cup granulated sugar
- 1/3 cup water
INSTRUCTIONS
- Add an ounce or so of juice to the bottom of a champagne flute. Fill it up with champagne, garnish with rosemary and sugared cranberries, and serve!
SUGARED CRANBERRIES
- Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch. Once the syrup is cool, either dunk the cranberries in it or pour the liquid over top of them in a bowl. Place the remaining sugar on a plate. I find the cranberries stay the prettiest if you try to remove any syrup “globs” and roll them in sugar one at a time.
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