Pineapple Sunrise Mimosas Recipe

Recipesfull introduces to you: Cocktail Recipes. (Pineapple Sunrise Mimosas Recipe). These simple, sweet mimosas are great for brunch. For a virgin version, substitute club soda or citrus-flavored sparkling water for the prosecco, and use grenadine instead of Campari.

Brief

Prep 10 mins

Additional: 2hrs

Total: 2hrs10 mins

Servings: 12

Yield: 12 servings

Pineapple Sunrise Mimosas Recipe

Ingredients

4 ½ cups pineapple juice

1 ⅛ cups orange juice

⅓ cup lime juice

¼ fresh pineapple

sliced

½ blood orange

sliced

½ lime

sliced

1 (750 milliliter) bottle Prosecco (Italian sparkling wine)

¼ cup Campari

4 slices pineapple and orange slices

for garnish

Daiquiri

Drinks

Directions

Step 1

Stir pineapple juice orange juice and lime juice together in a large pitcher or punch bowl. Add pineapple blood orange and lime slices. Cover; refrigerate 2 to 24 hours.

Step 2

To serve pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice if desired.

Nutritional Information

Pineapple Sunrise Mimosas Recipe

Servings Per Recipe:12

Calories: 164.5

% Daily Value *

Protein: 0.9g 2%

Carbohydrates: 27.9g 9%

Dietary Fiber: 1.2g 5%

Sugars: 16.6g

Fat: 0.2g

Vitamin A Iu: 97.6IU 2%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.2mg 12%

Vitamin C: 50.1mg 84%

Folate: 36mcg 9%

Calcium: 30.5mg 3%

Iron: 0.7mg 4%

Magnesium: 27.7mg 10%

Potassium: 307.2mg 9%

Sodium: 6.2mg

Thiamin: 0.1mg 14%

Calories From Fat: 2.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.