Description
Strawberry Cream Mimosa is a refreshing and fruity cocktail perfect for brunch or celebrations. It features a luscious blend of raspberries and strawberries simmered with sugar and honey, pureed and strained before being combined with creamy half-and-half and a touch of vanilla. Frozen into cubes, the strawberry cream adds a delightful twist to sparkling champagne or its non-alcoholic alternatives, making for an elegant and delicious drink.
Ingredients
Scale
Berry Mixture
- 24 oz frozen raspberries
- 1½ cup fresh or frozen strawberries
- ¾ cup sugar or 6–7 packets Sweet’N Low
- 1 tbsp honey
Cream Mixture
- 1 cup half and half cream
- 1 tsp pure vanilla extract
Beverage
- 2 bottles sparkling champagne (or non-alcoholic sparkling wine, sparkling cider, or ginger ale as alternatives)
Instructions
- Simmer Berries: In a medium saucepan over low to medium heat, combine the frozen raspberries and diced or frozen strawberries. Heat them until the berries become soft and soupy, which takes about 10 minutes.
- Add Sweetener and Honey: Stir in sugar or your preferred sweetener, adjusting the amount to suit your taste. Mix well with a spatula, then add the honey. Continue heating the mixture for another 5 minutes to meld the flavors.
- Remove and Rest: Take the saucepan off the heat and let the berry mixture sit for a few minutes to cool slightly and allow flavors to develop further.
- Blend the Mixture: Transfer the berries to a blender and puree thoroughly until smooth.
- Strain Seeds: Place a fine-mesh strainer or colander over a measuring cup and pour the pureed berries through in batches to separate and remove the seeds, pressing gently to extract as much liquid as possible.
- Combine with Cream: To extract any remaining liquid from the seeds, run a small amount of half-and-half cream through the strainer. Then add the remaining cream to the strained raspberry liquid and stir well.
- Add Vanilla and Freeze: Stir in the vanilla extract. Pour the mixture into an ice cube tray or a plastic bowl and freeze for at least 4 hours until solidified.
- Serve the Mimosa: When ready, pour chilled sparkling champagne into glasses and add the frozen strawberry cream cubes. Serve immediately and enjoy the creamy, fruity twist on this classic sparkling cocktail.
Notes
- For a non-alcoholic version, substitute sparkling champagne with non-alcoholic sparkling wine, sparkling cider, or ginger ale.
- Adjust the sweetness by using sugar or artificial sweeteners like Sweet’N Low according to preference.
- The frozen strawberry cream cubes can be prepared ahead of time and stored in the freezer until needed.
- Use fresh or frozen strawberries depending on availability.
