Prickly Pear Mimosa Recipe

Time30m

Serves4

Sparkling wine, mandarin-tangerine purée, and prickly pear syrup.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Prickly Pears
Using gloves, carefully peel the prickly pears to remove the skin. Cut them in half and scoop out the pulp into a blender.
2
Blend and Strain
Blend the prickly pear pulp until smooth. Strain the mixture through a fine mesh sieve into a bowl, discarding the seeds and pulp.
3
Cook the Syrup
In a saucepan, combine the strained prickly pear juice, sugar, and water. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Allow to cool and then refrigerate until ready to use.

4
Prepare the Glasses
Chill your champagne flutes or glasses in the refrigerator for at least 10 minutes before serving.
5
Combine Ingredients
In each chilled glass, pour in 1/4 cup of mandarin-tangerine purée. Top with 3/4 cup of sparkling wine.
6
Add Prickly Pear Syrup
Drizzle about 2 tablespoons of prickly pear syrup into each glass. Stir gently to combine.
7
Garnish
Garnish with fresh mint leaves and a slice of mandarin, if desired.