Fresh Pineapple Mimosa


  • 1 cup diced fresh pineapple
  • 2 ounces triple sec
  • 20 ounces chilled dry sparkling wine, or as needed
  • Directions

  • Step 1

    Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds.


  • Step 2

    Divide the mixture between 4 champagne flutes. Top each glass with 5 ounces of sparkling wine. Serve immediately.

  • Cook's Notes:

    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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