While winter may be cold and dreary to some, we here at NellieBellie love the chill in the air and the snow on the ground because winter means something special is in season: citrus! Blood oranges, grapefruits, and tangerines are in full glory in the winter months, which helps make the cold a little more bearable.
You know what else makes winter a little less painful? Brunch. How would you like to perk up your brunch game with a modern take on a classic mimosa that is fresh and bright, featuring Prosecco Superiore DOCG from Santa Margherita Wines? Yes? Then keep reading.
With the bounty of citrus that is available right now, it was hard to decide on a fruit to pair the Prosecco with. I skimmed over the Cara Cara oranges, Meyer lemons, and pink grapefruits and went for the often over-looked tangelo. It can also go by the name “honeybell”, and is a cross of a tangerine and a pomelo (a grapefruit relative) and is sweet and tangy, a perfect mix of each fruit, without being too intense on either end.
These little powerhouses are a snap to prepare and aren’t too sweet or too tangy, they really are the perfect mix. And with the addition of some fresh lime and a boost from some orange liqueur, they aren’t your basic mimosa. Sipping on some bubbly Santa Margarita Prosecco with fresh squeezed tangelo and lime juice while you enjoy a relaxed brunch with friends is a picture perfect way to spend a Sunday. Or Saturday. Or any day of the week that calls for a stylish cocktail with familiar faces.
Tangelo Prosecco Mimosas
makes 2 mimosas
Santa Margarita Prosecco, chilled
Juice the tangelo and lime, you should get about 4 ounces of fresh juice. Pour 2 ounces into each champagne flute. Add 1/2 oz of orange liqueur to each. Top with Prosecco from Santa Margherita Wines and enjoy!
Visit the Santa Margherita Wine’s Website for more info about their products and great recipes like this one!
Other Mimosa Recipes to try:
Lavender Mimosa by the pitcher