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Blood Orange Mimosa

Sweeten champagne with juicy blood oranges and a touch of fresh basil.

Blood Orange Mimosa Photo Yield: Yields 4, 6-ounce servings


  • 2 cups champagne or sparkling white wine
  • 1 cup blood orange juice (fresh-squeezed if you can get the whole fruit)
  • 4 large basil leaves


  1. Place a fresh basil leaf in each of four glasses then fill each with a 1/2 cup of chilled champagne.

  2. Top each glass with a 1/4 cup each of juice.

  3. Make a toast and enjoy! original recipe created for the Baker’s Dozen eCookbook

photos by Dana Shultz and Kacy Meinecke for



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