• 1 crate (about 24) clementines, juiced - yields about 2-2½ cups clementine juice
• 1 bottle Prosecco or other sparkling wine

Ginger Simple Syrup

• 1 cup sugar
• 1 cup water
• 1 finger of ginger (about 5"), cut into pieces*

Candied Ginger

• ½ cup granulated sugar
• *reserved ginger pieces from Ginger Simple Syrup
• red sanding sugar (optional)

Special Equipment

• juicer
• parchment paper
• baking sheet
• champagne flutes

Juice Clementines

1. Juice all 24 clementines. You can cut off the end of one side of the clementine and juice the whole thing. Saves time.
2. Chill the juice in the refrigerator

Make Ginger Simple Syrup

Note: You will have much more Ginger Simple Syrup than you need but it keeps for weeks in the refrigerator and you can use it in cocktails, over ice cream and other desserts. Get creative with it!

1. Place 1 cup of the sugar with the water in a small saucepan
2. Add ginger pieces and bring to a boil then lower heat. Simmer for 30 minutes
3. Take simple syrup off the heat, remove the ginger and set aside
4. Let simple syrup cool completely and chill. (Note: If you are just making simple syrup and are not going to make the candied ginger, you can take the simple syrup off the stove as soon as the liquid comes to a boil, let cool and refrigerate)

Make Candied Ginger

1. Preheat oven to 200º
2. Toss ginger pieces in granulated sugar, and spread out on a parchment-lined baking sheet. Place in oven to dry out for about 30 minutes
3. For red candied ginger, take a paring knife and make small slits in each piece so that they can fit on the lip of a champagne flute. Brush dried ginger pieces with a light coating of the reserved ginger syrup. Toss in colored sanding sugar, and leave out at room temperature on a plate to dry for 1-2 hours

Make Mimosas

1. To each glass, add 2 oz Clementine Juice and 1-2 tsp Ginger Simple Syrup depending on how sweet you like cocktails
2. Top each glass with about 2 oz of Prosecco
3. Garnish with Candied Ginger