Pineapple Sunrise Mimosas

These simple, sweet mimosas are great for brunch. For a virgin version, substitute club soda or citrus-flavored sparkling water for the prosecco, and use grenadine instead of Campari.

Ingredients

• 4 ½ cups pineapple juice
• 1 ⅛ cups orange juice
• ⅓ cup lime juice
• ¼ fresh pineapple, sliced
• ½ blood orange, sliced
• ½ lime, sliced
• 1 (750 milliliter) bottle Prosecco (Italian sparkling wine)
• ¼ cup Campari
• 4 slices pineapple and orange slices, for garnish

Directions

• Step 1 Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.
• Step 2 To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.

By Juliana Hale