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dining | RECIPEs<br />
Mother’s Day<br />
84 | <strong>May</strong> may <strong>2022</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com<br />
RECIPES<br />
On Mom’s special day let her sleep in and make a showstopping<br />
brunch or bring her breakfast in bed! She will definitely<br />
appreciate taking the day off. Here are a few recipes to plan a<br />
great meal. And don’t forget to add a sweet treat or dessert.<br />
Raspberry Sunrise Mimosa<br />
This beautiful drink is the perfect fancy treat for Mother’s Day.<br />
Extra points for serving it to her in bed.<br />
ingredients<br />
10 ounces fresh raspberries<br />
1/2 cup grenadine, chilled<br />
2 cups pulp-free orange juice, chilled<br />
One 750-milliliter bottle sparkling dry white wine, chilled<br />
Special equipment: A 12-cube ice cube tray, preferably one that<br />
makes square cubes; a freezer-safe pitcher; a large serving spoon<br />
directions<br />
1. Make the ice: Fill each compartment of a 12-cube ice<br />
tray about a third of the way up with water and freeze<br />
until solid, about 1 hour. Puree half of the raspberries<br />
in a food processor until smooth. Add 1 to 2 teaspoons<br />
of puree to each cube compartment, coming about another<br />
third of the way up the side. Freeze solid, about 1<br />
hour. Top off each compartment with water and freeze<br />
until solid, another hour.<br />
2. Make the cocktail: Carefully pour the grenadine<br />
into a large freezer-safe pitcher so that the grenadine<br />
doesn’t splash sides. Freeze until the grenadine is very<br />
cold and thick, about 30 minutes. Place a large serving<br />
spoon in the pitcher, holding it so the tip of the bowl<br />
touches the side of the pitcher just above the grenadine<br />
line. Slowly pour the orange juice into the bowl<br />
of the spoon, filling it up and letting the orange juice<br />
overflow run on top of the grenadine without mixing.<br />
Slowly bring the spoon up as the orange juice level<br />
rises. Using the same technique, add the sparkling<br />
wine, stopping after you’ve poured about half of the<br />
bottle to let the fizz subside. Continue pouring, slowly<br />
bringing the spoon up as the wine level rises. Top with<br />
half of the remaining raspberries.<br />
3. To serve, stir to combine the cocktail in the pitcher.<br />
Add the prepared ice cubes to Champagne flutes.<br />
Fill with the cocktail and top off with the remaining<br />
raspberries.<br />
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