Freshly – Squeezed Mimosa Recipe

Prepare Oranges

Wash the oranges thoroughly under cool running water. Roll each orange on the counter pressing gently with the palm of your hand to loosen the juices. Cut each orange in half crosswise.

Juice

Using a handheld citrus juicer, reamer, or electric juicer, juice the oranges until you have about 1 to 1 1/4 cups (240–300 ml) of fresh orange juice. If using a blender, segment the oranges (remove seeds) and pulse briefly, then strain through a fine-mesh sieve to remove pulp if desired.

Adjust Sweetness & Texture

Taste the juice. If you prefer it slightly sweeter, stir in up to 1 teaspoon granulated sugar until dissolved. If the juice seems too concentrated, add up to 2 tablespoons cold water and stir to adjust consistency. Chill the juice in the refrigerator or pour over a few ice cubes if serving immediately.

Chill glassware: Place 4 champagne flutes in the freezer for 5–10 minutes or fill with ice water while preparing to ensure drinks stay cold.

Pour orange juice: Remove the flutes from the freezer or discard the ice water and dry. Pour 2 to 3 tablespoons (30–45 ml) of the freshly squeezed orange juice into each flute for a light mimosa, or up to 1/3 cup (80 ml) for a fruitier drink. Aim for approximately 1 part OJ to 2 parts Prosecco, adjusting to taste.

Add Prosecco: Slowly pour chilled Prosecco down the side of each flute to top off the glass, pouring gently to preserve bubbles and avoid overflow. Expect to use about 90–120 ml Prosecco per glass depending on the amount of orange juice used.

Garnish & serve: Gently stir once with a bar spoon if desired (avoid vigorous stirring to keep effervescence). Garnish each flute with an orange twist or thin slice on the rim and an optional mint sprig. Serve immediately while cold and bubbly.