Mimosa/ Blueberry / Lychee Recipe
prosecco with orange juice, homemade blueberry syrup or lychee puree
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Ingredients
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Mimosa Base
Blueberry Syrup (for Blueberry Mimosa)
Lychee Puree (for Lychee Mimosa)
Garnish (optional)
Method
Mimosa Base
Chill the prosecco and orange juice in the refrigerator for at least 1 hour. If you prefer colder glasses, fill flute glasses with ice for 2–3 minutes, then discard ice and dry glasses before assembling.
Pour 1 oz fresh orange juice into a chilled champagne flute.
Slowly top with 3 oz chilled prosecco. Pour gently down the side of the glass to preserve bubbles. Do not stir.
Blueberry Syrup (for Blueberry Mimosa)
Make the syrup
Combine 1 cup blueberries, 1 cup sugar and 1/2 cup water in a small saucepan over medium heat.
Bring to a simmer, stirring occasionally, and cook 6–8 minutes or until berries have burst and sugar is dissolved.
Remove from heat, stir in 1 tsp fresh lemon juice to brighten flavor, then let cool 10–15 minutes.
Strain syrup through a fine-mesh sieve into a bowl, pressing solids to extract liquid. Discard solids or reserve for another use. Cool completely before using (you can refrigerate to speed cooling). This yields about 1 cup syrup.
Assemble Blueberry Mimosa
Add 1/2 oz blueberry syrup to the chilled flute instead of, or in addition to, up to 1 oz orange juice depending on desired sweetness and color.
Top with 3 oz chilled prosecco, pouring gently. Do not stir. Garnish with 3–4 fresh blueberries on a pick or dropped into the glass.
Lychee Puree (for Lychee Mimosa)
Prepare lychee puree
Drain canned lychees, reserving about 2 tablespoons of syrup. Place 8 drained lychees and 2 tbsp reserved syrup plus 1/2 tsp lemon juice into a blender or small food processor.
Puree until smooth. If mixture is very thick, add 1–2 teaspoons water to reach a spoonable but pourable consistency. Taste and adjust sweetness with a little more syrup if needed.
Optional: strain the puree through a fine mesh sieve for an extra-smooth texture (especially helpful for a sleek presentation in a flute).
Assemble Lychee Mimosa
Spoon or pour about 1/2 oz lychee puree into the bottom of a chilled champagne flute, followed by 1 oz of orange juice if desired (lychee mimosa can be made without orange for floral notes).
Top gently with 3 oz chilled prosecco, pouring down the side to preserve bubbles. Do not stir. Garnish with a peeled lychee or lychee half on a pick and an orange twist if using orange juice.
Garnish & Service
Serve immediately while sparkling is lively. Provide a small spoon for guests who want to stir in the blueberry syrup or lychee puree into their glass.
If preparing multiple glasses, make the blueberry syrup and lychee puree ahead and refrigerate in airtight containers up to 3 days (blueberry) or 48 hours (lychee). Keep prosecco chilled and assemble just before serving.