Blackberry Lemon Mimosa
Reason # 3 why I love brunch… Bubbles! Mimosas are a staple in the wonderful world of brunch and I’m not mad about it. Mimosas make drinking at 10am not only acceptable, but encouraged, so how can you not love a mimosa.
I prefer my mimosa heavy on champagne and light on the juice… see, I love champagne and I don’t love overly sweet drinks so, to me, just a splash of juice is all you need. Or, if the cocktail is too sweet, cutting it with bubbles makes for the perfect balance.
This is a super simple cocktail to make for any brunch gathering and it’s so pretty which is always a bonus! I’m all about making a pitcher of the drink you’re serving so people can serve themselves. This is just another way for you, as the host, to enjoy your party instead of being the bartender. Serve this mimosa with my Kale Avocado Toast with Parmesan Vinaigrette and my Candied Bacon and Cheddar Puff Pastry Wheels for the most perfect mid-morning party.
Recipe
Ingredients:
1 bottle of chilled brut sparkling wine, champagne or prosecco
1/4 cup fresh lemon juice (about 3-4 lemons)
6 blackberries (set aside from simple syrup)
1 cup blackberry lemon simple syrup*
*Rind from 1 lemon
*12 oz blackberries
*1 cup of sugar
To make the simple syrup:
In a small sauce pan combine 1 cup of water and 1 cup of sugar.
Bring to a boil and stir so the sugar dissolves.
Once the sugar dissolves lower to a simmer and add the blackberries and the rind from 1 lemon.
As the simple syrup cooks mash the blackberries. Let simmer for 10 minutes.
Remove from heat and let cool for 30 minutes.
Once cooled strain the liquid into an airtight jar and store in the fridge to cool. This syrup will hold for 3-4 weeks so you can make a batch to have on hand.
To make the mimosa:
In your serving glasses place 1 black berry and 1 strip of lemon peel.
In a large pitcher carefully pour the bottle of bubbly. Add the simple syrup and the lemon juice and stir.
Place the pitcher and the glasses for the guests to pour as they arrive.
Enjoy!
