Fresh strawberries, orange juice, and champagne are all you need to make the fruitiest mimosa for your next brunch.
For this strawberry mimosa recipe, I stemmed a pint of fresh strawberries and puréed them in a blender with a little bit of orange juice. I strained the mixture through a fine mesh sieve to remove any pulp and seeds before adding it directly to a Champagne flute, then topped it all off with some bubbly. Now, you’re ready to brunch!
When choosing the right bubbly for your mimosas, there’s no need to break the bank. While you will want something sparkling that tastes great on its own, you don’t need to reach for top-shelf expensive brands.
Champagne is the classic choice, but Italian prosecco or Spanish cava are also delicious options. Prosecco can sometimes skew a little sweeter than Champagne, while cava frequently offers citrus notes. You could even use a pink sparkling wine here to really push the pink hue of the strawberry mimosa to the next level. If you want to make a mocktail that anyone can enjoy, feel free to use a non-alcoholic sparkling wine or sparkling cider.
Strawberry mimosas are made with fresh strawberries, orange juice, and champagne (or other sparkling wine).
Strawberry mimosas are simply garnished with a fresh strawberry or even a twist of orange peel. Each mimosa can be prepared individually to order, or made in a large pitcher for a batched drink that guests can serve themselves.
Fit a fine-mesh strainer over a medium bowl.
Trim the stems from 1 pint fresh strawberries and quarter the strawberries. Place in a blender. Add 1/2 cup orange juice and blend on high speed until smooth and combined, about 30 seconds. Pour through the strainer, pushing it through with a flexible spatula and occasionally scraping the underside of the strainer with the spatula (about 1 1/2 cups); discard the contents of the strainer.
For a single mimosa: Pour 1/4 cup of the strawberry purée into a champagne flute. Slowly pour in 1/2 cup chilled sparkling wine (it will bubble up as you pour). Garnish the glass with a small strawberry (cut a slit into it if you want to slip it onto the edge of the glass) and serve immediately.
For a batch of mimosas: Pour all of the strawberry purée into a 5 cup or larger pitcher. Slowly pour in 1 (750-ml) bottle chilled sparkling wine (it will bubble up as you pour). Keep chilled and pour directly from the pitcher, garnishing with strawberries if desired.
Make ahead: The strawberry purée can be made up to 3 days ahead and refrigerated in an airtight container. It can also be frozen into ice cubes; add to individual champagne flutes or a pitcher and then top with chilled sparkling wine to serve.