2 bottles champagne
fresh juiced fruit
(our favorites are: pineapple, grapefruit, and frozen dark sweet cherries)

mimosa

method

   Using a juicer, juice grapefruit first, next
pineapple, and then dark sweet cherries,
pouring each batch of juice into its own container between juicing. Refrigerate until ready to use. In the absence of a juicer, place each fruit separately into a blender and puree. Strain through a fine mesh strainer or nut milk bag.

   Fill 1/3 of a champagne glass with fruit juice; fill with champagne.

tip: 1 whole pineapple, 5 grapefruits, and 2 bags of frozen dark sweet cherries will yield enough juice for approximately 4 to 5 people.