Elevate Your Brunch: The Ultimate Blood Orange Mimosa Recipe
Start your morning off with a cocktail – Blood Orange Mimosas made with freshly squeezed blood orange juice and dry prosecco. This vibrant, tart-sweet drink is the perfect way to add a touch of elegance and a burst of sunshine to any brunch.
It’s here! The season for one of my absolute favorite citrus fruits has finally arrived – blood oranges! Their striking ruby-red interior and unique flavor profile make them a true gem, and I eagerly anticipate their return each year. My first unforgettable encounter with a blood orange dates back to a college class trip in San Salvador, Bahamas. Our university’s geology group was spending a week there for research, and as a student enrolled in a basic oceanology course, I was fortunate enough to join them.
San Salvador was a remarkably remote island, home to approximately 1,000 locals. We stayed at a military base that had been converted into a research center, offering a no-frills dorm-like experience with shared bathrooms and no televisions or personal computers. While there was a library with internet access, it was excruciatingly slow – I distinctly remember it took nearly ten minutes just to send a short email to my parents, assuring them of my safe arrival. Consequently, I spent the entire week disconnected from the internet, a concept that seems almost shocking in today’s world!
The island’s remoteness truly defined the experience. If nature called while we were out exploring, options were limited: either wait until we returned to the research center, which could be an hour or two away, or find a discreet spot in the woods. The cafeteria, which nourished us throughout the week, even had to rely on powdered milk because fresh milk would spoil quickly after being imported. Despite these challenges, the cooks were incredibly resourceful, transforming canned goods into some of the most flavorful dinners I’ve ever tasted. They truly understood how to make the most of limited ingredients, coaxing out incredible flavors from every can.
That trip was a whirlwind of firsts. I learned how to snorkel, despite not being a strong swimmer – thankfully, they equipped me with an obnoxiously bright life jacket! I witnessed a star-lit sky more incredible than any I’ve ever seen, completely undiminished by city lights. I spent evenings on the beach, mesmerized by the rhythmic crashing of waves against the shore. I also went caving for the first time, an adventure that quickly turned into a doggy-paddle with a flashlight in one hand when I realized the cave water was five feet deep! In one memorable moment, we all turned off our lights to experience total darkness for a minute, and in my attempt to climb down from a rock, I managed to scrape up my entire right arm – a true testament to the profound darkness. I tasted my first fresh-from-the-tree coconut, learned about tamarinds, and even picked up dominoes from the locals. Countless games of Uno filled our evenings, a deck I was smart enough to bring along when other entertainment was scarce.
I also encountered the smallest airport I’ve ever seen. The snack bar was across the street, and security was housed in a simple trailer attached to the main building. You literally sat right by the plane in the “waiting room” before boarding. It was an experience unlike any other, filled with unique moments and lessons in resourcefulness, one I truly cherish and reflect upon often.
My Introduction to Blood Oranges
It was during one of our excursions into the island’s abundant woods that I first encountered blood oranges. Fresh blood orange trees were everywhere, and a few adventurous guys climbed up to gather some for snacks. Initially, I assumed they were just regular oranges, but one of our accompanying professors quickly corrected me, explaining their unique identity. As their name vividly suggests, these oranges boast a spectacular ruby-red flesh, and their juice is so intensely colored that working with them in the kitchen can indeed resemble a dramatic, albeit delicious, “murder scene.” Their flavor is often described as a delightful balance of tartness and sweetness, with subtle berry undertones that distinguish them from conventional oranges. It was a revelation.
Upon returning to the U.S., I was thrilled to discover that blood oranges were available in stores, though their season is notoriously short, typically running from December to March, sometimes extending into May. Their fleeting availability makes them feel even more special. It wasn’t until earlier this month that I finally spotted the first fresh blood oranges of the season for sale at my local market. Naturally, I stocked up! As I was flipping through one of my cookbooks shortly after, I came across a recipe for classic mimosas. That’s when inspiration struck: why not combine my love for this unique citrus with a timeless brunch cocktail? And thus, the idea for these Blood Orange Mimosas was born. After all, how can you go wrong with a sparkling cocktail that’s perfectly acceptable to enjoy with breakfast or brunch?
Crafting Your Perfect Blood Orange Mimosa
The beauty of a mimosa lies in its elegant simplicity, traditionally requiring just two key ingredients: freshly squeezed orange juice and champagne. However, the unique characteristics of blood oranges elevate this classic to a whole new level. When preparing your blood orange juice, remember that the sweetness can vary depending on the specific oranges you use. I recommend tasting the freshly squeezed juice first. If you find it a bit too tart for your preference, a teaspoon or two of sugar can be stirred in to achieve that perfect balance of sweet and tangy.
Regarding the sparkling wine, while champagne is the traditional choice, it can sometimes be rather pricey. For a delicious and more budget-friendly alternative, a dry prosecco works wonderfully, and that’s precisely what I used for this recipe. It’s important to opt for a “dry” prosecco to avoid an overly sweet drink, which would overshadow the delicate flavors of the blood orange. Interestingly, making these mimosas also marked my first time ever opening a bottle of prosecco! I quickly realized it came with a wire cage securing the cork, a detail I hadn’t encountered before. To ensure I didn’t mess it up, I consulted a helpful YouTube video that demonstrates how to open a bottle of prosecco properly. The trick is to turn the handle six times to the left, carefully remove the cage, cover the top with a towel for safety, and then, while pointing the bottle safely away from yourself and others, twist the bottle itself (not the cork) until the cork gently eases out with a satisfying “pop.” It was actually quite an enjoyable and empowering experience!
For the best mimosa experience, ensure both your blood orange juice and prosecco are thoroughly chilled. This keeps the drink refreshing and preserves the delicate effervescence of the sparkling wine. When serving, opt for classic champagne flutes; their tall, slender shape not only looks elegant but also helps maintain the bubbles. Pour the blood orange juice into the flute first, filling it approximately halfway, then gently top with the chilled prosecco. A simple garnish of a thin blood orange slice on the rim or a few fresh raspberries can add a beautiful finishing touch. These Blood Orange Mimosas are not just a drink; they’re an experience, a perfect blend of tart, sweet, and bubbly that will undoubtedly brighten any morning or special occasion.
Blood Orange Mimosas
4 servings
15 minutes
15 minutes
Start your morning off with a cocktail – Blood Orange Mimosas made with freshly squeezed orange juice and dry prosecco.
Ingredients
- 3/4 cup freshly-squeezed blood orange juice (roughly 3-4 oranges)
- 1-3 teaspoons sugar (optional)
- Half a 750-milliliter bottle of dry prosecco or champagne, chilled
Instructions
- Taste the juice and if not sweet enough stir in the sugar. Fill champagne glasses halfway with juice. Add prosecco and serve immediately.
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More Blood Orange Recipes to Explore
The versatility of blood oranges extends far beyond mimosas. If you’re as enamored with this unique citrus as I am, you’ll be delighted to discover other ways to incorporate its distinct flavor into your culinary adventures. Here are some of my favorite blood orange recipes that celebrate this incredible fruit:
Blood Orange Curd
This luscious Blood Orange Curd is bright, tangy, and incredibly smooth. It’s fantastic spread on toast, scones, or used as a filling for tarts and cakes. Its vibrant color makes any dessert look stunningly professional.
Blood Orange Pie Bites
Perfect for a party or a sweet snack, these Blood Orange Pie Bites pack all the flavor of a classic pie into adorable, miniature packages. They’re easy to make and guaranteed to be a crowd-pleaser.
Blood Orange Caramel Sauce
Add a gourmet touch to your desserts with this exquisite Blood Orange Caramel Sauce. Its sweet, citrusy notes are incredible over ice cream, pear crisps, or even drizzled on pancakes.
Blood Orange Bars
These Blood Orange Bars are a fantastic twist on the classic lemon bar. They feature a buttery shortbread crust topped with a tangy, sweet blood orange filling, making them a delightful treat for any occasion.