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.
3ounceschampagne, Prosecco, Cava or other sparkling wine
3ounceslemonade
½ounce or 1 Tablespoonblueberry syruprecipe below
Big Batch Mimosas
2750 mL bottleschampagne, Prosecco, Cava or other sparkling wine
6cupslemonade
1cupblueberry syruprecipe below
Blueberry Syrup
1cupwater
1cupsugar
2cupsfresh blueberries
2teaspoonslemon zest
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
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.
Video
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).