Fresh – Squeezed Mimosa Recipe

Prepare oranges

Choose 6 ripe, fragrant oranges (navel or Valencia). Roll each orange firmly on the countertop under your palm for 10–15 seconds to help release juice. If not using immediately, chill oranges in the refrigerator for at least 30 minutes or place them on a bed of ice briefly to cool.

Juice oranges

Cut each orange in half crosswise. Using a manual or electric citrus juicer, press and extract juice from all halves into a fine-mesh strainer set over a bowl (to remove seeds and excessive pulp) or directly into a pitcher if you prefer more pulp. You should yield approximately 2 to 2 1/2 cups (480–600 ml) of fresh juice from 6 oranges, depending on size and juiciness.

Adjust sweetness & texture (optional)

Taste the juice. If it tastes flat or a little tart, stir in up to 1 teaspoon granulated sugar until dissolved. If the juice is very concentrated or pulpy, whisk in 1–2 tablespoons cold water to reach a smooth, pourable consistency. Chill the strained juice in the refrigerator for 10–15 minutes if it warmed during juicing.

Strain (optional)

For a very smooth mimosa, pour the juice through the fine-mesh strainer again or a double layer of cheesecloth to remove fine solids. Transfer the finished juice to a chilled pitcher and keep cold until serving.

Chill glassware & Prosecco

Place champagne flutes in the refrigerator or freezer for 5–10 minutes before serving, and ensure the Prosecco has been chilled to 40–45°F (4–7°C). Never shake Prosecco; keep bottle cold and upright until ready to pour.

Pouring ratio

Classic mimosa ratio is 1 part chilled orange juice to 1.5–2 parts Prosecco depending on preference. For a balanced 6-flute service using 2 cups (480 ml) fresh juice: fill each flute about 1/3 with orange juice (~60–80 ml) then top with Prosecco (~90–120 ml). Adjust ratio to taste. If making single servings: pour about 2 fl oz (60 ml) OJ per flute and top with 3–4 fl oz (90–120 ml) Prosecco.

Assemble drinks

Hold the flute at a slight angle and gently pour the cold orange juice first (or you can pour Prosecco first if you prefer more effervescence) to avoid excessive foam. Slowly top with Prosecco poured down the side of the glass to preserve bubbles. Fill to just below the rim, leaving a small head of bubbles.

Garnish & serve

Garnish each flute with an orange slice or twist placed on the rim and optionally tuck a small mint sprig beside it. Serve immediately while chilled and fizzy.

Notes on scaling and leftovers

If you have leftover fresh juice, keep it refrigerated and use within 24–48 hours for best flavor. Leftover opened Prosecco can be resealed with a sparkling wine stopper and kept in the fridge for 1–2 days; flavor and bubbles will gradually fade.