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