Mango-Boysenberry Mimosa

• 2 cups frozen unsweetened boysenberry, thawed
• 2 tablespoons sugar
• 3 cups chilled orange juice (do not use freshly squeezed)
• 1 1/2 cups frozen orange-peach-mango juice concentrate
• 1 750-ml bottle of chilled dry champagne
• 10 small orange slices

1. Place 10 berries in freezer; reserve for garnish.
2. Puree remaining berries in processor.
3. Strain through sieve over bowl, pressing on solids.
4. Mix in sugar.
5. (Puree can be made 1 day ahead.
6. Cover and refrigerate.)
7. Whisk orange juice and concentrate in pitcher to blend.
8. Mix in champagne.
9. Divide mimosa among 10 champagne glasses.
10. Drizzle 1 1/2 teaspoons berry puree over each.
11. Garnish with orange slices and reserved berries.

boysenberry, sugar, orange juice, mango, orange slices

Taken from www.epicurious.com/recipes/food/views/mango-boysenberry-mimosa-102816 (may not work)