Blood Orange Grapefruit Mimosa

Grapefruit and Blood Orange Mimosa

Mimosas are a long-standing weekend tradition in our house. Lately, I’ve been making them with Ruby Red Grapefruit juice, but now that it is Blood Orange season, I had to add a little twist. I didn’t have enough blood oranges to go totally solo with the blood orange juice, so I combined 1/2 blood orange juice and 1/2 ruby red grapefruit juice. The result was nothing short of perfection. Use whatever ratio suits you (even 100% blood orange juice), but take advantage of the short blood orange season which typically only runs from late January – April. I don’t use actual champagne, but substitute a delightful Spanish cava, Segura Viudas Brut Reserva, which is very reasonably priced ($7.99 at Trader Joe’s and $8.99 at my high-end grocery store).  Blood oranges can likely be found in your local grocery store – sometimes they are labeled by their variety “Moro” or “Tarocco.” They are usually recognizable because their skin has a red hue, but sometimes they are just orange in color. In fact, I’ve found that a deeper red on the outside doesn’t always translate to a deeper color inside. The Taroccos are said to have more flavor, but they do have more seeds, and I don’t find them readily available.  Blood oranges are very healthy, so you can feel better about indulging a little on a weekend morning. Enjoy!


One response to “Blood Orange Grapefruit Mimosa

  1. Yum. Wish I were having one right now!

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