Lemonade Mimosas with Strawberry Syrup bring a refreshing twist to the classic mimosa, making them the perfect cocktail for brunch, celebrations, or a relaxing afternoon. Combining the tartness of lemonade, the sweetness of homemade strawberry syrup, and the effervescence of sparkling wine or champagne, these mimosas are an irresistible, bubbly treat.
To start, make the strawberry syrup. You’ll need fresh strawberries, sugar, and a splash of water. Combine the strawberries and sugar in a saucepan, then cook over low heat until the strawberries begin to break down and the mixture thickens. Once done, strain the syrup to remove the solids and let it cool completely. This strawberry syrup adds a burst of sweetness to your drink, balancing the tartness of the lemonade perfectly.
For the mimosas, fill each glass halfway with freshly squeezed lemonade. Choose a lemonade that’s freshly made, not overly sweet, to keep the balance between flavors just right. Add a spoonful of the cooled strawberry syrup to each glass, adjusting the amount based on your desired sweetness. Finally, top off each glass with chilled champagne or sparkling wine, allowing the bubbles to mix gently with the fruity, tangy mixture.
Garnish the Lemonade Mimosas with Strawberry Syrup with a few fresh strawberry slices or a twist of lemon on the rim for an extra touch of elegance. You can also add a few mint leaves for a pop of color and a subtle, fresh aroma.
These mimosas are ideal for any occasion that calls for a light and festive cocktail. The sweetness of the strawberry syrup complements the citrusy lemonade, while the champagne brings a fizzy, celebratory touch. Whether you’re hosting a brunch or simply enjoying a sunny day, these Lemonade Mimosas with Strawberry Syrup are sure to be a hit with everyone.
Ingredients
- 2 cups strawberries fresh, hulled and chopped
- 1 cup sugar granulated
- 1 cup water for syrup
- 3 tablespoons lemonade freshly squeezed or store-bought
- 1 bottle prosecco chilled
Instructions
- In a small saucepan, combine the chopped strawberries, sugar, and water.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat and let it simmer for about 10 minutes until the strawberries are soft and the syrup has thickened.
- Strain the syrup through a fine mesh sieve into a bowl, pressing down with a spoon to extract all the liquid. Let it cool.
- In a champagne flute, add 2 tablespoons of the strawberry syrup and 3 tablespoons of lemonade.
- Top with chilled prosecco and gently stir to combine.
- Garnish with a fresh strawberry or a lemon slice, if desired.
Nutrition
