Pineapple Sunrise Mimosas
Brunch gets a whole lot sweeter with these tropical mimosas.
- 4 ½ cups pineapple juice
- 1 ⅛ cups orange juice
- ⅓ cup lime juice
- ¼ fresh pineapple sliced
- ½ blood orange sliced
- ½ lime sliced
- 1 750 milliliter bottle Prosecco (Italian sparkling wine)
- ¼ cup Campari
- pineapple and orange slices for garnish (optional)
In a big pitcher or punch bowl, stir together the pineapple juice, orange juice, and lime juice. Add in the pineapple, blood orange, and lime slices, then put over the container. Let it chill in the fridge for at least 2 hours, or up to a day.
Pour a 1/2 cup of the juice mixture into glasses or champagne flutes. Add 1/4 cup of Prosecco per serving, and slowly drizzle in 1 teaspoon of Campari. Garnish each serving with a fresh pineapple or orange slice, if you like.
If you're not in the mood for alcohol, substitute the Prosecco with club soda or citrus-flavored sparkling water, and use grenadine instead of Campari.