– Colleen F.
Peel and cut 2 tbsp. of ginger into chunky pieces, slice ½ cucumber into 5 or 6 slices and slice ½ green apple into small pieces.
If you don't have a juicer, stir ¼ cup sugar with ½ cup of water in a cup, then add it to a food processor with lemon juice, 3 sprigs of mint, ginger, apple and cucumber. PUREE for about 10 seconds.
Pour mixture into a nut bag, or cheese cloth. I prefer a nut bag because it doesn’t allow any pulp at all to come through.
Squeeze juice out of the pulp into a bowl. Pour into a container and refrigerate. When ready to make the mimosa, simply add 2 ounces juice to 4 ounces prosecco or champagne.