1 quart blood orange juice, or 15 blood oranges, juiced
Directions:
1. Place the flutes in the freezer. Chill the prosecco on ice for 30 minutes. 2. Open the prosecco and let it stand at room temperature for 5 minutes. Pour 2 ounces of blood orange juice into each glass. Fill to within 1/2-inch of the top of the glass with prosecco and serve.
