Fresh Squeezed Mimosa Recipe

Select & prep oranges

Choose 6–8 medium ripe oranges (enough to yield about 3 cups / 720 ml fresh juice). Ripe oranges should feel heavy for their size and have a fragrant orange smell. Roll each orange firmly on the counter to loosen juices.

Juice oranges

Cut the oranges in half crosswise and juice using a handheld reamer or electric juicer until you have approximately 3 cups of juice. If desired, strain the juice through a fine mesh sieve into a measuring cup to remove pulp for a smoother mimosa. Taste the juice.

Adjust brightness/sweetness

If the juice lacks brightness, stir in up to 1/2 teaspoon fresh lemon juice (0.5 tsp). If the oranges are unusually tart and you prefer a sweeter drink, dissolve up to 2 teaspoons simple syrup into the juice, tasting as you go. Chill the juice in the refrigerator or in an ice bath until cold (about 15 minutes).

Chill sparkling wine

Place the bottle of sparkling wine in the refrigerator for at least 3 hours or in an ice bucket for 20–30 minutes so it is well chilled (40–45°F / 4–7°C). Keep it chilled until just before pouring.

Combine juice and wine

For a classic mimosa ratio, use about 1 part orange juice to 1 part sparkling wine by volume. To serve 6 glasses: divide the 3 cups (720 ml) of fresh orange juice into six champagne flutes (1/2 cup / 120 ml per glass). Top each flute with 1/2 cup (120 ml) chilled sparkling wine. If you prefer a lighter, more wine‑forward mimosa, increase the wine to 2/3 wine : 1/3 juice.

Garnish

Garnish each flute with a thin orange slice or twist on the rim. If using an ice bucket to keep a pitcher cold, do not add ice to the glasses (it will dilute the bubbles).

Serve immediately

Serve mimosas immediately after combining to preserve effervescence. If making a pitcher, combine chilled juice and chilled sparkling wine gently in a chilled pitcher and let bubbles settle briefly; pour into chilled flutes and garnish.