- 200ml champagne
- 200ml palm wine
- 200ml orange juice
- Orange slices for garnish
- Handful of fresh mint, garnish
- Fill a quarter of each flute glass with champagne.(60ml for each glass)
- Top up with 60ml palm wine for each glass then add 60ml orange juice to each glass
- Garnish with orange slices and mint leaves.
- Palm wine mimosas ready to serve.