Strawberry Mimosas Food

STRAWBERRY MIMOSA RECIPE

Steps:

• Cut oranges in half and press over an orange juicer. Remove seeds, if any. If you do not like pulp in your orange juice, pour over a fine mesh strainer with a large bowl underneath. Set juice aside
• Wash and dry strawberries. Cut the tops off and hull the insides. Chop in half and place in a food processor or blender. Add sugar if desired, for extra sweetness. Begin by pulsing the strawberries, and then blend on low speed, moving to high speed until the strawberries are blended into a puree, stopping and scraping down the sides as needed.
• Evenly divide the puree into 4 champagne flutes. Add champagne to the halfway point in the glass. Top with fresh squeezed orange juice.
• Top with sliced strawberries on the rim of each glass. Add mint leaves or orange slices, as desired. Enjoy!

STRAWBERRY, LEMON AND BASIL MIMOSA

Steps:

• Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and soda water. Pour into chilled champagne glasses and serve.

STRAWBERRY SHORTCAKE MIMOSAS

Steps:

• Run a sliced strawberry around the rim of Champagne flutes. Dip each rim in Nilla crumbs.
• Into each flute, drop 1 tablespoon strawberry ice cream, then add 1 ounce vodka and top with Prosecco.
• Top with whipped cream, a sprinkle of Nilla crumbs, and a strawberry for garnish. Serve.