Stir together carrot juice, orange juice, Aperol and ginger paste in a 4-cup glass measuring cup. Cover and refrigerate for 2 to 3 hours.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Swap out some of the orange juice with carrot juice and Aperol for a festive twist to the classic mimosa. It’s a welcome addition to any Easter spread.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 20 oz. no-sugar-added 100% carrot juice | ||
| 8 oz. Hy-Vee refrigerated freshly squeezed orange juice | ||
| 4 oz. Aperol liqueur | ||
| 2 tbsp. refrigerated ginger paste | ||
| 10 purple carrot ribbons, for garnish | ||
| 1 (750-ml) bottle brut sparkling wine, chilled | ||
| Carrot fronds, for garnish |
Things To Grab
- 4-cup glass measuring cup
- Plastic wrap
- Vegetable peppler
- 10 (9-oz.) champagne flutes
- Fine-mesh sieve
- 9-cup pitcher
- Silicone spoon or spatula
Directions
Wrap 1 carrot ribbon alongside the inside of each of 10 (9-oz.) champagne flutes. Partially fill flutes with ice cubes. Place in freezer until ready to serve.
To serve, strain carrot mixture through a fine-mesh sieve set over a 9-cup pitcher; discard mixture in sieve. Pour sparkling wine into the pitcher down the inside side of the pitcher to prevent over-fizzing; gently stir.
Pour carrot mimosa into prepared flutes. Garnish with carrot tops, if desired.