Peach Mimosa Recipe

Prepare peaches

If using fresh peaches, blanch in boiling water for 30–45 seconds, then plunge into ice water to loosen skins. Peel, pit, and roughly chop until you have about 1½ cups of fruit.

Place the chopped peaches in a blender or food processor with the 2 tsp granulated sugar, 1 tsp fresh lemon juice, and 1 tbsp cold water. Puree until smooth, about 20–30 seconds. Taste and add up to another ½–1 tsp sugar if the peaches are not sweet enough.

Strain the purée through a fine-mesh sieve into a small bowl to remove any fibrous bits for a silky texture. You should end up with roughly ¼ cup of strained purée per 4 servings; reserve at least ¼ cup for the cocktail step. Chill the purée in the refrigerator while chilling the glassware, if desired.

Chill: Place Champagne flutes or coupe glasses in the freezer for 10–15 minutes or fill with ice water for 5 minutes, then discard ice water and dry. This ensures the mimosa stays cold.

Measure: Spoon about 1 tablespoon (≈ 0.25 cup per 4-servings batch divided) of the chilled peach purée into each flute. If making multiple servings at once, divide ¼ cup of purée among 4 glasses (about 1 tbsp per glass).

Optional Liqueur: If using peach liqueur, add ½ tsp to each glass on top of the purée for extra peach flavor and sweetness.

Top with Bubbles: Slowly pour chilled Champagne or dry sparkling wine down the side of each glass to fill, about 3½–4 oz (roughly 100–120 ml) per serving. Pour gently to preserve bubbles and to help incorporate the purée without overflowing.

Finish & Serve: Give each glass a very gentle stir (one slow swirl or a quick bar spoon turn) to slightly combine the purée and sparkling wine—do not over-stir. Garnish each glass with a thin peach slice on the rim or a small mint sprig. Serve immediately while bubbly and cold.

Notes on proportions: The recipe as written uses a whole 750 ml bottle of sparkling wine and about ¼ cup of purée and yields 6–7 standard flute servings (around 100–120 ml per serving). Adjust purée and liqueur amounts to taste; for a fruitier mimosa, increase purée to 1 tbsp per glass.