blood orange mimosas with rosemary and mint simple syrup

 

if you're looking for a refreshing drink to toast spring with, this is it! you can prep the ingredients beforehand, then put the mimosas together when you need them (which is what i did on friday for our eyes + edge gathering).

blood orange mimosas with rosemary mint simple syrup

6 blood oranges
1 bottle of champagne, chilled

1 cup sugar
1 cup water
a few sprigs of fresh rosemary
a small handful of fresh mint leaves

squeeze the juice out of the blood oranges and set aside. in a small saucepan, bring the water, sugar, rosemary and mint up to a boil. boil for one minute, then remove from heat and let the mixture sit for thirty minutes. after thirty minutes, strain mixture with a mesh strainer. combine fresh blood orange juice and herb simple syrup in a pitcher or large jar and place in the refrigerator to chill. when ready to serve, pour champagne and blood orange mixture into champagne flutes. (i used a ratio of 2/3 champagne to 1/3 juice mixture.) garnish with a sprig of fresh rosemary or mint, if you're feeling fancy.