Rose' Mimosas by Heart & Soul Cuisine
With the upcoming start of farmer’s market season, we are craving weekends lunches. Last year, we had the opportunity to collaborate with one of Lubbock’s premier caterers, Jessica Murray, with Heart & Soul Cuisine. Jessica serves up a variety of delicious meals all over town. Jessica created a fresh and fruity mimosa with the Burklee Hill Vineyards Rosé for guests at the Chicago Station Market Days to enjoy with brunch during the market. She was kind enough to share the recipe so that you can recreate it for your own brunch soon!
1 bottle Burklee Hill Vineyards Rosé
2 1/2 cups Cranberry Pineapple Juice
1 1/4 cup Orange Pineapple Juice
2/3 of 1 Liter of Sprite
2/3 (9 oz.) of Frozen Orange Juice Concentrate
Chill wine, juices and sprite for 2 hours
Mash and separate orange juice concentrate in large drink dispenser
Add in all other ingredients and stir until mixed well
Pour in glass and serve with orange slice garnish (may be served over ice)
Serve with brunch or any special occasion!
Cheers – E