Blueberry Lemonade Mimosas Recipe

This blueberry lemonade mimosas recipe is made with champagne or prosecco, fresh blueberries and lemonade. It’s the perfect summer cocktail for a special event or a casual get-together with friends.

blueberry lemonade mimosas recipe

Normally, I think of mimosas as more of a brunch cocktail…great for Easter and Mother’s Day events.

But these blueberry lemonade mimosas are so much more!!

Substituting lemonade for orange juice converts it into the perfect summer afternoon drink.

And the blueberry syrup takes it to the next level.

It would work equally well at a 4th of July cookout, a bridal shower or a bachelorette party.

Ingredients

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blueberry lemonade mimosas recipe ingredients

Here’s your shopping list:

  • fruit – 2 cups of fresh blueberries, 1 lemon
  • sweetener – 1 cup of sugar
  • champagne or sparkling wine – Traditionally, Mimosas call for champagne, but you can use other kinds of sparkling wine if you want to. I prefer Prosecco.
  • lemonade – you can buy it already made, or use our recipe for homemade lemonade (which is what I did)

Equipment

  • grater
  • measuring cup
  • sieve
  • sauce pan
  • large jar
  • champagne flute

How To Make Blueberry Lemonade Mimosas

Make The Blueberry Syrup

The first step is to make the blueberry syrup.

To start, use a grater to get the zest from one lemon. Set aside.

Combine 1 cup water with 1 cup sugar in a saucepan over medium heat.

Stir until the sugar has completely dissolved.

Add 2 cups of fresh blueberries and the lemon zest.

Bring to a boil, then reduce the heat and let the mixture simmer until the blueberries split open. This should take 5 to 10 minutes.

Remove the blueberry mixture from the heat, and let cool for about 10 minutes.

Then strain the syrup through a sieve into a glass jar with a lid.

Chill in the refrigerator for at least a couple of hours before using it in Mimosas.

This blueberry syrup can be made ahead of time and stored in the refrigerator in an airtight container for up to 3 weeks.

This recipe makes a little more than 2 cups of syrup (depending on how juicy your blueberries are), which is enough for about 32 blueberry lemonade mimosas.

I like to keep some of the syrup in the fridge so I can whip up some mimosas whenever I need to.

Put The Mimosas Together

Before you begin, make sure that the blueberry syrup, lemonade and the champagne are cold. You don’t want to add ice to your mimosas (it will water them down too much).

If your lemonade has pulp in it, use a sieve to strain it. While I normally love pulp in lemonade, it doesn’t work too well in Mimosas.

For more Mimosa-making tips, read my classic Mimosas recipe.

To make the blueberry lemonade mimosas, start by filling a champagne glass half full with sparkling wine.

Fill the glass most of the way up with lemonade.

Then add 1/2 ounce (or 1 Tablespoon) of the blueberry syrup.

blueberry lemonade mimosas with layers

You’ll end up with this beautiful layered cocktail.

Big Batch Mimosas

If you don’t want to spend too much time mixing drinks after your guests arrive, you can a make a big batch of these Mimosas.

This will make about 16 6-1/2 ounce glasses.

You’ll need:

  • 2 750 mL bottles of champagne or sparkling wine
  • 1 cup of the blueberry syrup
  • 6 cups of lemonade

Mix the blueberry syrup with the lemonade in a glass pitcher.

Immediately before serving, combine the champagne (or sparkling wine) with the blueberry lemonade mixture.

big batch vs single-mix blueberry lemonade mimosas

As you can see from the picture, you won’t get the same layered effect in the glass (the glass on the left) when you pre-mix the lemonade and blueberry syrup as you do when you pour them separately (the glass on the right).

But it is just as tasty.

Other Cocktails You Might Like

Blueberry Lemonade Mimosas Recipe

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Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Brunch, Drinks
Cuisine: American
Servings: 1 6-1/2 ounce glass
Author: Wanda Simone
Whether you're looking for a light drink for a summer get-together, or you need a more elegant cocktail for a bridal shower, this blueberry lemonade mimosas recipe will fit the bill.

Ingredients

For One Mimosa

  • 3 ounces champagne, Prosecco, Cava or other sparkling wine
  • 3 ounces lemonade
  • 1/2 ounce or 1 Tablespoon blueberry syrup recipe below

Big Batch Mimosas

  • 2 750 mL bottles champagne, Prosecco, Cava or other sparkling wine
  • 6 cups lemonade
  • 1 cup blueberry syrup recipe below

Blueberry Syrup

  • 1 cup water
  • 1 cup sugar
  • 2 cups fresh blueberries
  • 1 lemon

Equipment

  • grater
  • measuring cups
  • saucepan
  • Sieve
  • glass jar with a lid
  • pitcher
  • champagne flute

Instructions

To Make One Mimosa

  • Fill a champagne glass half full with champagne or sparkling wine.
  • Add enough lemonade to fill the glass almost full.
  • Pour in 1/2 ounce (or 1 Tablespoon) of the blueberry syrup (recipe below).

Big Batch Mimosas

  • Mix 6 cups lemonade with 1 cup of the blueberry syrup (from below) in a pitcher.
  • Immediately before serving, combine equal amounts of the blueberry lemonade mixture and the champagne.

Blueberry Syrup

  • Use a grater to get the zest from one lemon. Set aside.
  • Combine 1 cup water with 1 cup sugar in a saucepan over medium heat.
  • Stir until the sugar has completely dissolved.
  • Add 2 cups of fresh blueberries and the lemon zest.
  • Bring to a boil, then reduce the heat and let the mixture simmer until the blueberries burst. This should take 5 to 10 minutes.
  • Remove the blueberry mixture from the heat, and let cool for about 10 minutes.
  • Strain the blueberry mixture through a sieve into a glass jar with a lid.
  • Chill in the refrigerator for at least a couple of hours before using it in Mimosas.

Notes

This blueberry syrup can be made ahead of time and stored in the refrigerator in an airtight container for up to 3 weeks.
Make sure that the blueberry syrup, lemonade and champagne (or sparkling wine) are all cold before serving. 
Do not add ice to Mimosas since it will water them down too much.
If your lemonade has pulp in it, use a sieve to strain it before adding it to your Mimosa. The pulp will congregate on the top of the glass and make it harder to drink. (Not to mention, it doesn’t look as good).
Tried this recipe?Mention @EntertainingDiva or tag #entertainingdiva!

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