10 to 12 blood oranges, juiced and strained, or 2 1/2 cups blood orange juice
1 750-ml bottle dry sparkling wine, such as Prosecco or Cava, chilled
8 to 10 pieces blood orange peel, removed with a vegetable peeler and twisted, for garnish
Pour the blood orange juice into a large pitcher and keep chilled until ready to serve. Just before serving, pour in the chilled sparkling wine, and stir. Serve immediately in coupe glasses or champagne flutes with the blood orange twists for garnish.