Hurricane Mimosas Recipes

Steps:

• Peel the clementines and break them into quarters. Add the clementine pieces to a freeze-safe and resealable plastic bag and freeze until completely solid, preferably overnight or 6 to 8 hours.
• Add the frozen clementines to a high-powered blender. Start on low and gradually increase the speed, using the plunger to help move the clementines closer to the blade. Turn off the machine and scrape down the sides as needed. Process until no large chunks remain.
• Scoop the clementine sorbet into 6 coupe glasses and top with Champagne. Serve immediately.

Steps:

• To each Champagne flute, add 1 tablespoon orange liqueur. Add Champagne to fill 2/3 of each flute. Top glasses off with orange juice. Serve.

Steps:

• In champagne glass pour 1/2 glass of Champagne. Fill glass with orange juice.

Steps:

• Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.

Steps:

• Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
• Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

Steps:

• Pour juice into a Champagne flute, top with sparkling wine. Garnish with a sprig of mint if you like. If you're after a stronger drink, add a teaspoon of orange liqueur, after the sparkling wine.