We’re always ready to pop a bottle of Champagne, especially if it’s a breezy Saturday or Sunday and we’re making brunch for our favorite person. This mimosa is especially suited to such occasions. Our raspberry purée gives it a gorgeous, rosy hue and a hint of sweet-tart berries that plays to the Champagne’s dry side — it’s so easy and so infinitely sippable.
Our tip: The raspberry purée would also be quite nice in a sparkling rosé or white. Come to think of it, variety being the spice of life and all, you could also swap in a different fruit, like strawberries or blueberries.
Servings: 6 to 8
2 cups fresh or frozen raspberries, plus 16 for garnish
¼ cup sugar
1 bottle Veuve Clicquot Brut Champagne
8 cocktail toothpicks
1 tsp raw sugar
- In a small saucepan, heat the raspberries and sugar over medium heat until the berries break down and the sugar dissolves.
- Remove the berry mixture from the heat, and puree it in a blender. Pass the mixture through a sieve, pressing it through, and set aside to cool.
- To compose the mimosa, add a teaspoon of raspberry syrup to a champagne glass, and pour champagne over it.
- For the garnish, skewer 2 raspberries and a mint leaf with a toothpick, sprinkle sugar over the berries, and rest it across the top of the glass.