Mimosas are the essential brunch cocktail recipe, but when you've got a big crowd coming over these sweet sips could easily turn sour for a busy hostess. Instead of worrying over mixing individual servings for guests as they require refills, consider mixing this punch recipe instead.
Perfect for Easter brunch, Mother's Day breakfast or any other special celebration taking place in late morning/early afternoon, this mimosa punch takes a bit of time to set up, but only a small amount of effort to prepare.
2 (12 ounce) cans frozen orange juice concentrate (dilute)
1 (6 ounce) can frozen lemonade concentrate (non-diluted)
1 large can (46 ounce) unsweetened pineapple juice
1 liter 7-Up/Sierra Mist soda
1 bottle champagne*
*To make the recipe non-alcoholic, substitute one more liter of soda for the champagne.
Mix 2 cans of orange juice with water as directed on can. Add concentrated lemonade and half the can of pineapple juice. Chill this mixture for about 30 minutes or more.
Meanwhile, freeze the remaining pineapple juice as cubes or in a bunt pan to create one giant ring. The latter will give your punch a bit more visual impact, but it's not necessary!
When ready to serve, add 7-Up and champagne to the chilled orange juice, water, lemonade and pineapple juice mixture. Mix in frozen pineapple juice cubes/ring. Serve alongside champagne flutes for guests to grab on their own and enjoy!
30 minutes (5 minutes active)
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