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Ingredients
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Cordial
Mimosas (to serve)
Method
Cordial
- 1
Prepare the prickly pears safely
Use tongs or thick gloves to handle fruit. Rinse fruit under running water to remove any glochids. Trim both ends with a sharp knife, then cut each pear lengthwise and scoop the flesh into a blender or food processor with the back of a spoon. Discard skins and cores.
- 2
Puree and strain
Puree the scooped flesh until smooth (about 30–60 seconds). Press the puree through a fine-mesh sieve into a bowl using the back of a spoon or a rubber spatula to remove seeds and larger fibers. You should have roughly 1.5–2 cups of smooth prickly pear puree. Reserve any solids in the sieve for another use (compost or flavoring).
- 3
Make hibiscus infusion
Combine 2 cups water and the dried hibiscus flowers in a small saucepan. Bring to a gentle simmer over medium heat, then remove from the heat and let steep, uncovered, for 10 minutes to extract color and flavor.
- 4
Sweeten and combine
While the infusion is still hot, add 1 cup granulated sugar and stir until completely dissolved to make a hibiscus syrup. Return the pan to very low heat, add the strained prickly pear puree, lemon juice (2 tbs), and 1/8 tsp fine salt. Warm gently (do not vigorously boil) for 3–5 minutes, stirring, just to marry the flavors and slightly reduce. Taste and adjust: add up to 1–2 tbs more lemon juice if it needs brightness, or up to 2 tbs more sugar if too tart.
- 5
Strain and finish
Pass the combined mixture through a fine-mesh sieve or chinois into a clean bowl or jug to remove any remaining solids for a silky cordial. If using, stir in 30 ml vodka now (this lengthens shelf life and stabilizes color). Let cool to room temperature.
- 6
Mimosas
- 7
Chill and prepare
Chill sparkling wine and orange juice thoroughly and chill flutes. Keep the cordial refrigerated until just before serving.
- 8
Build each mimosa
For each cocktail: add 30 ml (1 oz) hibiscus-prickly pear cordial to the bottom of a chilled flute, then add 30 ml (1 oz) fresh orange juice. Tilt the flute and gently pour 90 ml (3 oz) chilled sparkling wine down the side to preserve bubbles and create a pretty layered color. Do not stir vigorously — a gentle lift with a bar spoon is fine if needed to combine.
- 9
Garnish and serve
Garnish each flute with an edible hibiscus petal or an orange twist. Serve immediately while sparkling wine is lively.
- 10
Batch serving note
The ingredient quantities listed for 'Mimosas (to serve)' make approximately 12 cocktails (30 ml cordial + 30 ml OJ + 90 ml sparkling each). Adjust proportions per glass if you prefer a drier or fruitier drink; reduce cordial to 15–20 ml if you want a subtler color and flavor.
