Description
These Raspberry Cream Mimosas are a beautiful and delicious twist on the classic mimosa. A sweet and tart raspberry slush, a touch of grenadine, and a dollop of heavy cream are topped with bubbly rosé Champagne for an elegant and festive cocktail.
Ingredients
Scale
- 1 (750ml) bottle rosé Champagne, chilled
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- Grenadine
- 2 cups ice cubes
- Fresh raspberries, for garnish (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Make Raspberry Slush: In a blender, combine the ice cubes, granulated sugar, and fresh (or thawed frozen) raspberries. Blend until the mixture is smooth and slushy, like a thick smoothie.
- Prepare Glasses: Add 1/2 teaspoon of grenadine to the bottom of each Champagne flute.
- Add Raspberry Slush: Spoon about 1 1/2 tablespoons of the raspberry slush mixture into each glass, on top of the grenadine.
- Add Cream: Gently pour or spoon 1/2 tablespoon of heavy cream over the raspberry slush in each glass.
- Top with Champagne: Carefully fill each glass with chilled rosé Champagne.
- Garnish (Optional): Garnish each mimosa with 1 or 2 whole fresh raspberries and/or a mint leaf, if desired.
- Serve: Serve immediately.
Notes
- Rosé Champagne: You can use any type of sparkling rosé wine, such as Prosecco Rosé, Cava Rosé, or a sparkling rosé from California.
- Raspberries: Fresh raspberries are preferred for the best flavor, but you can use frozen raspberries. If using frozen, thaw them completely and drain any excess liquid before blending.
- Sweetness: Adjust the amount of sugar to your preference.
- Heavy Cream: The heavy cream adds a touch of richness and creates a beautiful layered effect. You can omit it if you prefer.
- Serving Suggestions: These mimosas are perfect for brunch, bridal showers, or any special occasion.