1½ cups fresh Orange Juice, chilled
2 cups Prosecco, chilled
4 tsp SOOC Umeboshi Plum Balsamic
Orange Wedges, for garnish
Place 1 tsp of the Umeboshi Plum Balsamic in the bottom of 4 champagne flutes.
Fill each flute halfway with fresh orange juice, and stir to combine.
Fill each flute the rest of the way with chilled Prosecco. Garnish with an orange wedge. Sip and Enjoy!