Christmas Morning Mimosas
Christmas Morning Mimosas might be a good recipe to expand your beverage recipe box. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 281 calories, 0g of protein, and 0g of fat per serving. This recipe serves 6. For $2.37 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is perfect for Christmas. 40 people found this recipe to be tasty and satisfying. If you have pomegranate juice, water, cranberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by How Sweet Eats. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is improvable. Try Morning Mimosas, Christmas Morning Croissants, and Christmas Morning Stollen for similar recipes.
Servings: 6
Ingredients:
1 (750mL) bottle champagne
4 ounces fresh cranberries
sugared cranberries for garnish
1 1/2 cup granulated sugar
3/4 cup cranberry, blood oramge or pomegranate juice (your preference!)
rosemary springs, for garnish
1/3 cup water
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
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 cranberriesAdd 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.
Step by step:
1. 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
2. Add 1 cup of the sugar and the water to a saucepan over medium heat.
3. 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.
4. 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.
Nutrition Information:
covered percent of daily need
