Mimosa Sangria

Make Mimosa Sangria: a bubbly orange, strawberry, and pineapple sangria perfect for brunch.

Ingredients

• 3 cups not-from-concentrate Florida's Natural® Orange Juice (I used the Some Pulp variety)
• 1/2 cup Cointreau or Grand Marnier, or any orange liqueur
• 1 naval orange, quartered and thinly-sliced
• 2 cups fresh strawberries, hulled and thinly-sliced
• 1 cup diced fresh pineapple
• 1 (750 ml) chilled bottle champagne, or any dry sparkling wine
• optional: ice, extra strawberries for garnish

Instructions

Step 1: Combine and Muddle the Fruit

In a large clear glass pitcher pour the fresh orange juice and a splash of orange liqueur, then add the quartered and thinly sliced navel orange, hulled thin strawberry slices, and small cubes of fresh pineapple. Use a long wooden spoon to stir the mixture thoroughly, pressing and twisting gently so the fruit releases bright juices and fragrant oils — the orange segments will look slightly translucent where they’re bruised, the strawberry slices will glisten with syrupy red streaks, and small pineapple cubes will bead with sweet juice. Keep everything contained in the pitcher; the liquid should sit cleanly inside the vessel with a few floating fruit pieces and tiny pulp strands.

Step 2: Chill and Macerate

Transfer the filled pitcher to the refrigerator so the juice and liqueur can marry with the fruit; chilling for at least a short ten-minute rest (or up to a couple of hours) lets the fruit soften and the flavors meld. After cooling, tiny bubbles from trapped air may cling to strawberry seeds and orange rind edges, and the liquid will take on a slightly clouded, pulpy texture as fruit juices disperse — a gentle sheen of condensation on the pitcher signals it’s properly chilled and ready.

Step 3: Build and Top with Bubbles

When ready to serve, portion the orange-fruit mixture into clean clear serving glasses so each is about one-third full; the fruit should sit suspended, color-saturated, and slightly macerated in vivid orange juice. Slowly and carefully pour chilled champagne or dry sparkling wine down the side of each glass so effervescence lifts tiny fruit bits and creates a streaming layer of fine bubbles that rise around orange slices and strawberry edges. If using ice, add it sparingly so the drink remains luminous and not diluted.

Step 4: Garnish and Serve Immediately

Finish each glass with a single large strawberry perched on the rim and an optional stainless-steel straw, the metal reflecting the pale gold liquid. The final glasses present a golden-yellow, effervescent sangria studded with suspended fruit: glossy orange wedges, floating ruby strawberry slices, and sunlit pineapple cubes. Serve at once while the bubbles are active and the fruit still looks freshly buoyant.

Notes

• Add the sparkling wine only just before serving to preserve bubbles.
• Use ripe but firm fruit so slices hold shape when macerated.
• Chill the pitcher for at least 10 minutes for best flavor melding.
• For a non-alcoholic version, replace champagne with sparkling water or soda.
• Adjust liqueur amount to taste or omit for a lighter drink.