Tropical Mimosa Sangria Float Recipe By Tasty Food

TROPICAL MIMOSA SANGRIA FLOAT RECIPE BY TASTY

Steps:

• In a large pitcher, combine the strawberries, orange slices, pineapples, peach schnapps, and sparkling water. Stir and refrigerate for at least 3 hours, or overnight.
• When ready to serve, remove the pitcher from the refrigerator and add the champagne. Gently stir to combine.
• Place 1-2 small scoops of orange sorbet in a glass. Pour the sangria over the sorbet and stir with a spoon.
• Garnish with an orange slice.
• Enjoy!

TROPICAL SANGRIA

Steps:

• Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill.
• Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mint sprigs.

TROPICAL SANGRIA

Steps:

• In a pitcher, combine 2 cups each orange juice and white wine with sliced mango, lemon and lime. Add 1 cinnamon stick and a pinch of allspice; chill 2 hours. Add 2 cups seltzer and serve over ice.

BLUSHING MIMOSAS

Steps:

• Combine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.
• To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.

TROPICAL DRAGON FRUIT MIMOSAS

Steps:

• Combine the granulated sugar, 1/2 cup water and chopped dragon fruit in a small saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Mash the dragon fruit with a fork or potato masher. Set aside to cool completely. (The dragon fruit will tint the simple syrup pink while it cools.) Once cooled, strain the dragon fruit pieces and discard. (See Cook's Note.)
• To serve, fill 6 champagne flutes with sparkling wine. Pour about 1 tablespoon of the dragon fruit simple syrup into the bottom of each of the champagne flutes. Top each with 1/4 cup of passion fruit juice. Garnish with the dragon fruit slices.

TROPICAL SANGRIA

Steps:

• Combine the sauvignon blanc, rum, nectar, Lemongrass Simple Syrup, lemons, oranges, mint and passion fruit if desired in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.
• Combine 1 cup water and the sugar in a small saucepan. Hit the stalks with the back of a knife to lightly bruise and help release the flavor. Add the stalks to the pan and bring to a boil over high heat. Cook until the sugar is completely dissolved. Remove from the heat, cover and refrigerate for at least 1 hour and up to 48 hours to let the flavor develop. Strain before using.

TROPICAL SANGRIA

Steps:

• Combine pineapple, mango, and papaya in a large pitcher. Pour rum over the fruit. Add wine, then pineapple juice, passion fruit juice, guava juice. Refrigerate sangria before serving, 8 hours to overnight.

MIMOSA FLOATS

Steps:

• Pour 6 tablespoons champagne and 2 tablespoons orange juice into a 6-ounce champagne flute. Stir in 1/4 cup vanilla ice cream; if desired, top with chocolate shavings. Repeat with remaining ingredients.

MIMOSA FLOAT

Steps:

• Place 1 small scoop sorbet in bottom of glass.
• Add 1 shot of triple sec.
• Fill glass slowly with champagne.
• Stir before drinking.

PACIFIC BLUE SANGRIA

Steps:

• Combine all the ingredients except the 7-Up in a large ceramic or glass container and stir well.
• Cover and refrigerate for at least 4 hours.
• Serve over ice and top with 7-Up.
• Garnish with an orange wheel or pineapple wedge.