Frozen Strawberries Mimosa (from Sarah Manaresi’s Kitchen)

3 oz of freshly squeezed orange juice
6 oz of prosecco
half a cup of strawberries, chopped small

Fill an ice cube tray with a few strawberries in each compartment. Pour about half an ounce of prosecco into each compartment. Freeze.

Fill glass with 3 oz of orange juice. Add 2-3 prosecco ice cubes. Enjoy!

Spring Sangria (adapted from FIXATE)

1 medium blood orange
1 cup strawberries, cut in half
2 medium kiwifruit, peeled, sliced into rounds
1 (750-ml) bottle rosé (preferably pinotnoir varietal)
10 sprigs fresh lavender (for garnish; optional)
1 (750-ml) bottle prosecco, chilled
1 (12-oz.) bottle sparkling water

Remove orange peel (orange zest) using a vegetable peeler. Juice orange (approx. 2 oz.); add orange peel and orange juice to serving pitcher. Add strawberries, kiwi, and rose; mix well. Place in refrigerator for at least 2 hours, or as long as overnight.

To serve, fill a glass half-full with ice. Fill with approx 2 oz. rose mixture, a couple pieces of fruit, and add a sprig of lavender, if desired. Top evenly with prosecco (approx. 2 oz.) and sparkling water (approx. 1 oz.) and enjoy.