Prosecco & blood orange mimosa

by Tom Hunt

A classic, easy drink that makes for a perfect lunchtime cocktail

Blood oranges give the drink a striking colour and have a nice level of acidity that goes well with the prosecco.


4 blood oranges
1 bottle of prosecco


Squeeze the oranges and put the juice in the fridge to cool. When you are ready to serve, half fill the glass with the orange juice then top up with the prosecco.

Cut slivers of rind off and twist to make decorations to drop into the drink.

WASTE NOT: Use the orange rinds to make marmalade as described in the purple sprouting recipe.

Recipe: Tom Hunt
Images: John Holdship