A Brunch of Citrus

When I think about Easter, I immediately think of brunch. Food is often the best part of holiday gatherings, and Spring’s first fling is no exception. That said, you can’t have an amazing spread of breakfast delicacies without something to wash those down with! In my family, that usually means Mimosas (or OJ for the kiddos) which got me to thinking…What if we had something other than mimosas for brunch?

Crazy concept, right?? The hard part I was having is that the combination of breakfast foods and OJ is one of my favorite things. Not to mention,  Mimosas were tradition, so I had to come up with something to fill those classic shoes that would fit the brunch bill perfectly. Ultimately, I decided to stick with the same flavor family – citrus:

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½ cup (1 to 2 oranges) freshly squeezed orange juice
½ cup (3 to 4 lemons) freshly squeezed lemon juice
½ cup Triple Sec
½ cup sugar (add more if desired)
1 bottle (750 ml) white wine (go with your flavor preference)
12 oz. sparkling water (I used Pamplemousse flavored La Croix water for extra flavor)
1 orange, sliced
1 lemon sliced
½ pineapple

Combine orange juice, lemon juice, triple sec and sugar in a large pitcher. Add the bottle of wine, sparkling water, and chopped fruit. Stirr well. For best results, let it hang out and chill in the fridge for a bit, then to make it Eastery, garnish with jelly beans. This can also be made kid-friendly by substituting sparking apple juice for the wine and triple sec.

I’ve got to say… it was pretty scrumptious, and although I made it in the evening, I must say, I could totally picture it as a breakfast cocktail. In fact, I will likely enjoy the leftovers this weekend with scrambled eggs and toast.

Cheers and Happy Easter!
Taylor

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