Fresh Pineapple Mimosa
Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds.
Divide the mixture between 4 champagne flutes. Top each glass with 5 ounces of sparkling wine. Serve immediately.
Chill your pineapple for best results.
You can pre-mix a batch of pineapple purée ahead of time. Portion out about 2 ounces per mimosa and store in the fridge for 2 to 3 days.
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