Moroccan mimosas

By David Robertson
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SERVES
4
 TO
6

Ingredients

  • 2 cups orange juice
  • 1 teaspoon ground sumac
  • 1 whole star anise
  • Pinch of saffron
  • 4 to 6 dried figs
  • 1 bottle (750 milliliters) Cava

Directions

  1. Combine the orange juice, sumac, star anise, saffron and figs in a pitcher and refrigerate for 24 hours to allow the flavours to meld. Place a fine-mesh sieve over a large clean pitcher and strain the orange juice. Discard the solids.
  2. Combine 1/3 of the mimosa mixture to 2/3 Cava and serve in individual champagne flutes. Enjoy!

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This recipe appears in Gather (© 2019)

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