Strawberry Mimosa Fruit Puree (Print)
Brighten brunch with a fruit-forward strawberry mimosa drink.
# Ingredients:
→ Base Ingredients
01 -
1 cup strawberries, hulled and chopped
02 -
1/2 cup freshly squeezed orange juice (about 2–3 navel oranges)
03 -
1 bottle (750 ml) chilled dry sparkling wine (brut champagne, prosecco, or cava)
04 -
1/4 cup Grand Marnier or Cointreau (optional)
05 -
Fresh strawberries, orange slices, and mint sprigs for garnish
06 -
1–2 tablespoons sugar (optional, if strawberries are tart)
# Directions:
01 -
Place the chopped strawberries in a blender or food processor. Blend until smooth, around 30 seconds. If strawberries are tart, add 1–2 tablespoons of sugar and blend again. For a smoother texture, strain the puree through a fine mesh strainer to remove seeds and pulp. Refrigerate until chilled for at least 1 hour. This puree can be prepared up to 2 days in advance and stored in an airtight container.
02 -
Juice the oranges using a citrus juicer, ensuring no seeds remain. For a pulp-free mimosa, strain the juice. Chill the juice until ready to use.
03 -
For each mimosa, pour 2 tablespoons of strawberry puree into a chilled champagne flute. Add 1 tablespoon of Grand Marnier (if using) and 2 tablespoons of orange juice. Slowly top with sparkling wine, pouring at a 45-degree angle to reduce foaming. The glass should be approximately 2/3 filled with sparkling wine and 1/3 fruit mixture for the ideal balance.
04 -
To create the signature layered gradient, pour the strawberry puree first, followed by the orange juice, and then the sparkling wine. The denser puree will settle at the bottom, creating a beautiful layered effect.
05 -
Garnish each glass with a fresh strawberry slice, an orange wheel, or a sprig of mint. Serve immediately to enjoy the full fizz of the sparkling wine.