Blood Orange Sorbet Mimosa
- 1 gallon Chef's Line® Blood Orange Sorbet
- 3 liters Sparkling Prosecco or Bubbly White Wine
- 2 blood oranges
Scoop 2 ounce portions into a champagne flute or stemmed glassware. Top with 1/2 teaspoon blood orange juice.
Slice blood orange wheels, reserve juice for drink add in. Garnish each glass with half a wheel of fruit.
Just before service, pour 4 ounces Bubbly Prosecco or bubbly wine of choice to Mimosa.
Serve immediately. Yield: 25, 6 ounce servings.