Raspberry Lemon Mimosas
A stunning ruby-hued brunch cocktail blending fresh raspberry puree with bright lemon and sparkling champagne, creating a sophisticated yet easy-to-make alternative to traditional mimosas that’s perfect for celebrations.
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.