"During the winter, when satsumas are in season, I buy as many as I can and juice them. I strain the juice transfer it to quart freezer bags, lay the bags flat until frozen solid, then stack the frozen juice side by side like library books in my freezer. This way, I can have satsuma mimosas year-round! If you are using frozen juice instead of fresh, keep in mind that the ratio for a mimosa is equal parts champagne to juice."
A Note from Feedfeed
Reprinted with permission from For the Love of the South: Recipes and Stories from my Southern Kitchen by Amber Wilson.
Prep time 2mins
Serves or Makes: 2
- 1 medium satsuma orange, juiced and strained
- Champagne, or prosecco, equal to amount of juice
Divide the juice between 2 champagne glasses and top with your favorite champagne or prosecco for a lovely, effortless drink!