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Try this classic mimosa recipe – great for weekend brunch all year round.

Serves 8-10


1 1/2 cups apricot nectar (Bionature makes a really good one)

1 1/2 cups pineapple juice (I like Lakewood)

1 6-ounce can frozen orange juice, thawed and undiluted

3/4 cup cold water

1 bottle chilled champagne


Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of champagne just before serving.

The post Weekend Brunch: the Mimosa appeared first on The National Herald.

Source: The National Herald
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