Without a mimosa, brunch isn’t complete! You’ll fall in love with this delectable, tropical variation that substitutes freshly sliced pineapple for orange juice! Champagne is acceptable but I prefer Prosecco or Cava. To suit your preferences, change the proportion of wine to pineapple puree.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup diced fresh pineapple
- 2 ounces triple sec
- 20 ounces chilled dry sparkling wine, or as needed
Instructions
- Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds.
- Divide the mixture between 4 champagne flutes. Top each glass with 5 ounces of sparkling wine. Serve immediately.
- Chill your pineapple for best results.
- You can pre-mix a batch of pineapple purée ahead of time. Portion out about 2 ounces per mimosa and store in the fridge for 2 to 3 days.
Reviews
Made for my visiting Sis who can’t do oranges and this hit the spot! Went through TWO bottles of Prosecco making these! Yummy!!