Moroccan mimosas
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
- 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.
- Combine 1/3 of the mimosa mixture to 2/3 Cava and serve in individual champagne flutes. Enjoy!
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