Cool off this summer with this icy take on a classic mimosa.
- 1 cup orange juice
- 2 oz. triple sec
- Mint leaves
- 2 cups Riondo Prosecco
In baking pan, combine orange juice, triple sec, and Riondo Prosecco. Stir to combine. Freeze for at least six hours. Scrape frozen mixture into flaky crystals with a fork. Fill wine glass with slushy. Garnish with mint, and top with additional Prosecco.