If you're still under the impression that there is only one type of orange, you've been seriously missing out (or masterfully avoiding grocery shopping trips since childhood). Especially at this time of the year, produce aisles are overflowing with a variety of citrus - lemons, limes, grapefruit, oranges and many combinations thereof. This gives you the perfect excuse to slow down on the weekend and enjoy breakfast in bed with a fresh and exotic mimosa.
I chose to feature Cara Cara oranges for their sweeter, less acidic, and more complex taste. While they're practically identical to ordinary navel oranges from the outside (I recommend keeping them inside a separate bag in the fridge so you don't mix them up), they've got a rosier hue on the inside and a flavor reminiscent of red fruit. They're also seedless and therefore easier to use as different forms of garnish.
Is using fresh citrus in a mimosa worth the extra effort?
Yes, yes, and again, yes.
Not only does fresh-squeezed juice have more flavor, but the aromatic experience of working with fresh citrus will pleasantly invigorate your senses. You can also set aside a few slices to snack on with breakfast or to adorn glasses if you're making these mimosas for a gathering. If you're truly concerned about the time involved, make a jar of fresh-squeezed juice in advance and refrigerate overnight.
I wanted to add an herbal twist to this mimosa for more complexity so I challenged myself to experiment with an herb that was new to me: marjoram. Hailing from the same family as oregano, marjoram is a tad sweeter, with flavors of citrus and pine. It's been said to help calm anxiety and boost immunity, making it a perfect ingredient to incorporate during cold season. I find that I get the most flavor from herbs by making them into a simple syrup and adding a fresh sprig as garnish to complement taste with scent.
For the bubbly, I chose to feature La Marca Prosecco because I wanted something crisp and fresh to work with the orange and herb flavors. I appreciate that this Prosecco is such a great quality for the price point and easy to find at most stores. The resulting mimosa is lightly tart, blissfully scented and pleasantly effervescent for enjoyment at any time of day.
Cara Cara Orange Marjoram Mimosa
- Juice of 1 Cara Cara orange
- 0.5 oz marjoram syrup*
- Chilled Prosecco, to top
Add fresh squeezed Cara Cara orange juice and marjoram syrup to a champagne flute and stir to combine. Top with chilled Prosecco and garnish with fresh orange and a spring of marjoram. Enjoy while appreciating a slow and relaxing weekend morning.
* To make syrup, dissolve 1/2 cup sugar in 2 cups water in a small saucepan, then add bunch of fresh marjoram. Simmer for 5-10 minutes, or until your desired flavor has been achieved, then strain and allow to cool. Store excess in the fridge for up to 3 weeks.