These are mimosas for grown ass ladies. The rosemary adds depth, but it also staves off that harsh acidic-sweet mouthfeel that comes with too much lukewarm Tropicana. These mimosas will make you happy, because let’s be honest: Mimosas can be depressing.
(3 cups juice yields approx 12 mimosas)
3 cups freshly squeezed orange juice
4 big, healthy rosemary sprigs (ones that look like they could be Christmas trees in a miniature village)
1/2 tablespoon sugar (optional)
Prosecco for days
Taste the squeezed juice. If it’s too acidic, use the sugar. If it’s perfect, don’t.
Put juice, rosemary, and sugar (if using) in a medium saucepan over low heat. Bring to a gentle simmer. Don’t let it boil — you don’t want it to reduce.
Turn off the heat and cover the pan. Let mixture steep for 30-45 minutes.
Strain liquid into a large mason jar or airtight container. Add two fresh sprigs of rosemary. Refrigerate at least four hours, but it’s best to let it chill overnight.
To make the mimosas, fill a champagne glass or other small glass 1/3 way with rosemary-orange juice and fill the rest with Prosecco, Cava, or Champagne.