Mango-Boysenberry Mimosa Recipe

Mango-Boysenberry Mimosa Recipe

  • 2 cups frozen unsweetened boysenberry, thawed
  • 2 tablespoons sugar
  • 3 cups chilled orange juice (do not use freshly squeezed)
  • 1 1/2 cups frozen orange-peach-mango juice concentrate
  • 1 750-ml bottle of chilled dry champagne
  • 10 small orange slices
  1. Place 10 berries in freezer; reserve for garnish. Purée remaining berries in processor. Strain through sieve over bowl, pressing on solids. Mix in sugar. (Purée can be made 1 day ahead. Cover and refrigerate.)
  2. Whisk orange juice and concentrate in pitcher to blend. Mix in champagne. Divide mimosa among 10 champagne glasses. Drizzle 1 1/2 teaspoons berry purée over each. Garnish with orange slices and reserved berries.
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