Carrot Orange Mimosa Food

CARROT MIMOSAS

Steps:

• Add carrot juice and Prosecco to a champagne glass. Garnish with carrot stems or parsley sprigs and serve immediately.
• I recommend starting with a ratio of a little less carrot juice to Prosecco. Then give it a taste and if you'd like a little more carrot, go for it.

CARROT-ORANGE MIMOSAS

Steps:

• Combine 1 1/2 cups each fresh carrot juice and fresh orange juice and the juice of 1 lime in a pitcher. Fill chilled champagne flutes halfway with the juice and top with dry champagne. Garnish with carrot greens.

ORANGE CREAM MIMOSA

Steps:

• Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.
• Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

CARROT-JUICE MIMOSAS

Steps:

• Combine juices in a small pitcher. Fill champagne glasses halfway with juice mixture; top with wine and serve.

GLAZED ORANGE CARROTS

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

MIMOSA

Steps:

• Half-fill each of 6 glasses with champagne, then carefully pour in the orange juice until the glass is full.