Champagne Strawberry Mimosas for a Fancy Brunch Bar
Strawberry mimosas bring fresh fruit flavor to the classic champagne cocktail. They’re ideal when you want something more interesting than plain orange juice mimosas but don’t want to complicate your brunch setup.
The strawberry puree can be made ahead and stored in the fridge, making these easy to assemble when guests arrive.
Making Smooth Strawberry Puree Without Seeds
Fresh strawberries work best here, but frozen ones are fine if you thaw them completely first. Blend the berries until completely smooth, then strain through a fine-mesh sieve to remove seeds and any fibrous bits.
Press the pulp with the back of a spoon to extract as much liquid as possible. You’ll lose about a third of the volume during straining, but the smooth texture makes a much more elegant drink than chunky puree.
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Champagne Strawberry Mimosas for a Fancy Brunch Bar
Ingredients
Garnish
Equipment Needed
- Blender or food processor
- Fine-mesh sieve
- 8 champagne flutes
- Small pitcher or measuring cup
Instructions
- Blend strawberry mixture: Combine quartered strawberries, sugar, and lemon juice in a blender or food processor. Blend for 60-90 seconds until completely smooth and no chunks remain.
- Strain puree: Pour the strawberry mixture through a fine-mesh sieve into a bowl, pressing the pulp with the back of a spoon to extract as much liquid as possible. Discard the solids. You should have about 1 cup of smooth puree.
- Assemble mimosas: Pour 2 tablespoons of strawberry puree into each champagne flute. Slowly top with 4-5 ounces of chilled champagne, pouring gently down the side of the glass to prevent overflow. Garnish each glass with a fresh strawberry slice on the rim.
Nutrition Facts
Per Serving (1 mimosa)
