This Easter, serve a unique Mimosa that tastes great and celebrates the Easter Bunny’s favorite vegetable, the carrot. Orange and carrot juice combine to create an interesting and tangy nectar that’s elevated by the spicy addition of caraway. And the little carrot garnishes look so cute! Here’s how to make ’em…
1/2 bottle orange juice
1/2 bottle carrot juice
1 bottle dry or brut sparkling white wine
1/2 teaspoon caraway seeds
6 small carrots with the tops in tact
The night before, combine the two juices in a carafe that fits in your fridge. Using a mortar and pestle, grind the the caraway seeds into a fine dust. Add them to the juice mixture, shaking or stirring thoroughly. Cover and set in the fridge. This will allow the flavors to really mix and intensify. The next morning, rinse your carrots and trim away any brown or wilted parts of the tops. With a vegetable peeler, remove the outer skin of the carrots, being careful not to take off the tops. Place a skinned, trimmed carrot in each champagne flute. Arrange them next to the chilled sparkling wine and carafe of spiced juice, advising your guests to mix the two 50-50.
Enjoy! Happy Easter!
P. S. If you like that art work, check out my DIY pop art tutorial and learn how to make your own.