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This strawberry cream mimosa transforms your ordinary brunch into a celebration with vibrant pink hues and seductive berry flavors. Every sip delivers a perfect balance of fruity raspberry and creamy richness, making it an impressive alternative to the classic orange mimosa.
I first made these for my sister's baby shower, and the pink-hued glasses became the unexpected star of the party. Now they're requested at every family gathering, especially during summer brunches when berries are at their peak.
Ingredients
- Frozen raspberries: The star ingredient that provides vibrant color and tangy flavor
- Fresh or frozen strawberries: Add natural sweetness and complement the raspberry flavor beautifully
- Sugar or Sweet'N Low: Creates the perfect level of sweetness without overpowering the berries
- Honey: Adds depth and a subtle floral note that elevates the entire mixture
- Half and half cream: Provides the luxurious mouthfeel that makes this mimosa stand out
- Pure vanilla extract: Balances the acidity of the berries with warm aromatic notes
- Sparkling champagne: Brings the effervescent magic that turns this into a proper celebration drink
Step-by-Step Instructions
- Create the Berry Base:
- Place raspberries and strawberries in a medium saucepan over low to medium heat. Allow them to simmer slowly for about 10 minutes until they break down completely into a soft, soupy consistency. Stir occasionally to prevent sticking to the bottom of the pan.
- Sweeten the Mixture:
- Add your sweetener of choice to the warm berry mixture. This is where personalization matters. Taste the berries first as their natural sweetness varies greatly by season. Pour in the sugar or Sweet'N Low and stir thoroughly with a silicone spatula to incorporate. Follow with honey and continue cooking for 5 more minutes to allow flavors to meld completely.
- Cool and Process:
- Remove the saucepan from heat and allow the mixture to cool slightly for about 5 minutes. Transfer the warm berry mixture to a blender and process until completely smooth, about 30 to 45 seconds. The smoother your puree, the less straining work you will have later.
- Strain the Puree:
- Position a fine mesh strainer over a large measuring cup or bowl. Pour the puree through in batches, using a spoon to gently push the liquid through while the seeds remain behind. To extract maximum flavor, pour a small amount of half and half through the strainer with the seeds to capture any remaining berry essence.
- Finish the Mixture:
- Combine the strained berry liquid with the remaining half and half cream. Stir in the vanilla extract to incorporate completely. The mixture should have a beautiful pink color and silky consistency.
- Freeze and Serve:
- Pour the mixture into ice cube trays or a shallow plastic container. Freeze for at least 4 hours or overnight until completely solid. When ready to serve, fill champagne flutes halfway with chilled sparkling wine, then add several berry cream cubes to each glass. Watch as they slowly melt, creating a mesmerizing swirl of color and flavor.
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This recipe took me several attempts to perfect. The breakthrough came when I started using both raspberries and strawberries instead of just one berry type. The raspberries provide that gorgeous deep pink color, while the strawberries add natural sweetness that balances raspberry's natural tartness. My mother in law initially doubted the combination but became an instant convert after her first sip at our Easter brunch.
Perfect Pairings
These mimosas pair beautifully with both sweet and savory brunch dishes. The berry flavor complements vanilla French toast or pancakes, while the acidity cuts through rich dishes like eggs benedict or cheese blintzes. For an elegant brunch spread, serve alongside a selection of pastries and a simple fruit salad to highlight the berry flavors in the drinks.
Non-Alcoholic Version
For a family friendly version that everyone can enjoy, simply replace the champagne with sparkling water, ginger ale, or your favorite clear soda. The berry cream cubes work just as wonderfully with non alcoholic bubbles, creating a festive mocktail that pregnant guests and children will appreciate. I always make extra berry cubes specifically for this purpose when hosting larger gatherings.
Storage Tips
The berry cream mixture will keep beautifully in the freezer for up to one month when stored in an airtight container. For easy serving, I recommend freezing in ice cube trays, then transferring the frozen cubes to a freezer bag. This makes it simple to prepare individual drinks without thawing the entire batch. Label with the date to keep track of freshness.
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Serve these strawberry cream mimosas with love—and watch your guests savor every sip!
Frequently Asked Questions
- → Can I make this cocktail alcohol-free?
Yes! Simply substitute the champagne with sparkling water, ginger ale, or non-alcoholic sparkling cider for an equally festive mocktail version.
- → How far in advance can I prepare the frozen berry cubes?
The frozen berry-cream cubes can be prepared up to 1 week in advance. Store them in an airtight container or freezer bag to maintain freshness and prevent freezer burn.
- → What's the best champagne to use for mimosas?
A dry or brut champagne works best as it balances the sweetness of the berry mixture. Prosecco or Cava are excellent more affordable alternatives that still provide the necessary bubbles and flavor profile.
- → Can I use different berries in this drink?
Absolutely! While the recipe calls for raspberries and strawberries, you can experiment with blackberries, blueberries, or a mixed berry blend for different flavor profiles and colors.
- → Why strain the berry mixture?
Straining removes the seeds which would otherwise create an unpleasant texture in the final drink. This extra step ensures a smooth, luxurious mouthfeel that elevates the cocktail experience.
- → What can I do with the leftover berry seeds and pulp?
The leftover berry pulp can be added to smoothies, stirred into yogurt, used in baking, or even made into a quick jam by cooking it with additional sugar.