- 2 satsumas, thinly sliced
- Wax paper
- 1/2 cup sugar
- 2 cups fresh satsuma orange juice (about 9 satsumas)
- 1/2 cup orange liqueur
- 2 (750-milliliter) bottles chilled dry Champagne
How to Make It
Arrange orange slices on a baking sheet lined with wax paper; freeze 30 minutes.
Meanwhile, combine 1/2 cup water and sugar in a 2-cup glass measuring cup. Microwave at HIGH 1 minute or until very hot. Stir until sugar dissolves.
Combine sugar syrup, juice, and liqueur in a pitcher; chill until ready to serve.
Place 1 frozen orange slice in each Champagne glass. Pour 1/4 cup juice mixture into each glass. Top with Champagne, and serve immediately.
Fresh tangerines and bottled juice may be substituted. Look for both in the produce section.