Ever had that moment when regular mimosas just seem… ordinary? That’s where Raspberry Lemon Mimosas step in to revolutionize your brunch game. This vibrant, ruby-hued cocktail combines the bright zing of fresh lemon with sweet-tart raspberries and the effervescent pop of champagne.
It’s the perfect balance of sophisticated and playful—exactly what weekend mornings call for. Whether you’re hosting friends or simply treating yourself to a special moment, these gorgeous cocktails deliver maximum impression with minimal effort.
Why This Recipe is Awesome
Raspberry Lemon Mimosas aren’t just another pretty drink—they’re a brunch game-changer. Unlike traditional orange-only mimosas, this raspberry-lemon twist offers a more complex flavor profile that dances between sweet, tart, and refreshing.
The ruby-red color creates an instant wow factor that elevates any table setting without requiring bartending expertise. What makes this recipe particularly brilliant is its versatility—it works beautifully for celebratory brunches, holiday gatherings, summer patio parties, or even as a wedding toast alternative. The homemade raspberry puree gives it an authentic, fresh-from-the-garden taste that bottled mixers simply can’t match.
Plus, you can easily adjust the sweetness level to suit your preferences, making it wonderfully customizable.
Equipment needed: Blender or food processor, fine-mesh strainer, champagne flutes, citrus juicer
Raspberry Lemon Mimosas
Ingredients
- 1 cup fresh raspberries plus extra for garnish
- 2 tablespoons granulated sugar
- 1/4 cup fresh lemon juice about 2 medium lemons
- 1 bottle 750ml chilled champagne or prosecco
- 1 tablespoon lemon zest for garnish optional
- Fresh mint leaves for garnish optional
- Additional sugar for rimming glasses optional
Instructions
- Prepare the raspberry puree: Add raspberries and sugar to a blender or food processor. Blend until completely smooth, about 30-45 seconds. The mixture should be thick but pourable.
- Strain the puree: Pour the blended raspberry mixture through a fine-mesh strainer into a bowl, using a spatula to press and extract all the liquid while leaving seeds behind. This ensures a smooth, seed-free puree.
- Add fresh lemon juice: Stir the freshly squeezed lemon juice into the strained raspberry puree until well combined. The mixture should brighten in color slightly.
- Prepare glasses: If desired, wet the rims of champagne flutes with a lemon wedge and dip in sugar for a decorative touch. Let dry for 1-2 minutes to set.
- Assemble the mimosas: Add 1-2 tablespoons of the raspberry-lemon mixture to each champagne flute. The exact amount depends on your preference for sweetness and fruit flavor intensity.
- Pour the champagne: Slowly fill each glass with chilled champagne or prosecco, pouring at an angle to preserve the bubbles. The sparkling wine will naturally mix with the raspberry-lemon puree, creating a beautiful gradient effect.
- Garnish and serve: Drop a fresh raspberry into each glass, add a small sprig of mint if using, and sprinkle with a pinch of lemon zest. Serve immediately while bubbles are still vibrant.
Notes
- For a sweeter version, add an additional tablespoon of sugar to the raspberry puree.
- The raspberry-lemon base can be made up to 24 hours in advance and stored covered in the refrigerator.
- For a non-alcoholic version, substitute the champagne with chilled sparkling water or alcohol-free sparkling wine.
- Choose a dry (brut) champagne or prosecco to balance the sweetness of the fruit mixture.
- For an extra layer of flavor, add 1/4 teaspoon of vanilla extract to the raspberry puree.
- Frozen raspberries can work in a pinch—just thaw them first and drain any excess liquid.
Calories & Nutritional Info
- Calories: Approximately 145 calories per serving
- Carbohydrates: 12g per serving
- Sugar: 9g per serving
- Alcohol content: Approximately 12% by volume per drink
- Dietary notes: Gluten-free, dairy-free, vegan
- Allergen information: No common allergens present
Common Mistakes to Avoid
- Using warm champagne: Always chill your sparkling wine thoroughly—warm champagne loses carbonation quickly and doesn’t taste as refreshing.
- Skipping the straining step: Those tiny raspberry seeds can ruin the smooth texture of your mimosa and get stuck in teeth.
- Premixing everything: Combine the raspberry-lemon mixture in advance if you wish, but only add champagne right before serving to maintain the bubbles.
- Using bottled lemon juice: Fresh lemon juice makes a significant flavor difference in this recipe—the bottled variety often has a harsh, artificial taste.
- Heavy-handed pouring: Pour champagne slowly down the side of the glass to preserve effervescence—aggressive pouring causes excessive foaming.
Alternatives & Substitutions
- Berry variations: Substitute blackberries, strawberries, or a mixed berry blend for the raspberries.
- Citrus options: Try lime juice instead of lemon for a different tang, or use a combination of citrus juices.
- Sweetener alternatives: Replace granulated sugar with honey, agave nectar, or maple syrup (use about 25% less as these are sweeter).
- Sparkling options: Cava, prosecco, or even sparkling rosé work beautifully in place of champagne.
- Herb infusions: Add a sprig of rosemary, thyme, or basil to the raspberry puree for an herbal note.
- Boozy upgrades: Add 1/2 ounce of raspberry liqueur or limoncello per glass for a stronger cocktail.
FAQs
Can I make this recipe ahead of time for a large brunch gathering?
Absolutely! The raspberry-lemon base can be prepared up to 24 hours in advance and kept refrigerated in an airtight container. Just give it a quick stir before using, as some separation might occur. Keep your champagne chilled and only add it to each glass right before serving to maintain those crucial bubbles.
How can I make these mimosas less sweet?
There are several ways to reduce sweetness: cut the sugar in half or omit it entirely if your raspberries are naturally sweet, use a very dry (extra brut) champagne, increase the lemon juice slightly for more tartness, or simply use less of the raspberry-lemon base per glass. You can always start with less and add more to taste.
My raspberry puree is too thick to pour easily. What should I do?
If your puree is too thick, add 1-2 teaspoons of water or lemon juice at a time until you reach the desired consistency. The perfect texture should be smooth and pourable but not watery—similar to maple syrup. Remember that it will be diluted with champagne, so slight thickness is preferable.
Can children enjoy a version of this drink?
Definitely! Create a kid-friendly version by mixing the raspberry-lemon base with sparkling water or lemon-lime soda instead of champagne. Serve in plastic champagne flutes with extra garnishes like colorful straws and additional berries for a special mocktail that lets the little ones feel included in the celebration.
Why is my mimosa separating in the glass?
Some separation is natural due to the density difference between the fruit puree and champagne. To minimize this, ensure your puree is very smooth (well-blended and properly strained), serve immediately after pouring, and consider stirring gently with a thin stirrer just before serving. The separation can also create a beautiful ombré effect that’s actually quite attractive!
Final Thoughts
Raspberry Lemon Mimosas bring an effortless elegance to any gathering. Their vibrant color and balanced flavor transform ordinary moments into special memories. Don’t be surprised if guests request the recipe or if these become your signature brunch offering. Remember, the best cocktails—like the best moments—are about enjoying the simple pleasures with those you love. Cheers to elevating your brunch game!
