Beet Kvass Mimosa (Edit recipe)

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A sparkling Mother's Day upgrade — stunning deep pink color, a hint of earthiness, and a gut-healthy twist on the classic brunch cocktail.

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PREP TIME

5 minutes

COOK TIME

5 minutes

INGREDIENTS

4

Serves: 4

Ingredients

1 - 1.5 fl oz Beet Kvass - Garden Goddess
16 fl oz Prosecco, chilled prosecco or champagne
4 pieces Orange, fresh orange slices
4 pieces Mint Leaves, fresh mint sprigs

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Steps
1
Chill your glasses: Place your champagne flutes in the freezer for 10 minutes before serving. A cold glass keeps the bubbles alive longer and makes the color really pop.
2
Build the mimosa: Pour the beet kvass into each chilled flute, filling about halfway. Top with 16 fluid ounces chilled prosecco or champagne — pour slowly down the side of the glass to preserve the bubbles.
4
Garnish and serve: Perch 4 fresh orange slices on the rim and tuck in 4 fresh mint sprigs for sprucing. Serve immediately while cold and sparkling.

Notes

For a non-alcoholic version, swap the prosecco for sparkling water or a non-alcoholic sparkling wine — the beet kvass color and flavor are the real stars anyway. If you want a deeper pink color, increase the kvass slightly and reduce the orange juice. Always use raw, unpasteurized beet kvass for the best flavor and gut-health benefits.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	188
Fat:	0 g
Carbohydrates:	15 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	50 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.