Golden Mimosa

Place a thin wedge of orange (or lemon or lime) in each compartment of an ice cube tray, with one end of the wedge extending above the tray about 3/4 inch. Fill tray with water and freeze for 2 hours or until firm.

Pour orange juice and apricot nectar over ice in a large (11-cup) glass pitcher or punch bowl. Add Champagne (or wine or sparkling water), stirring gently. Place a citrus ice cube in each champagne glass or punch cup. Pour or ladle over ice.