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Ingredients
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Strawberry Honey Cordial
Mimosas
Method
Strawberry Honey Cordial
- 1
Prep fruit
Hull and slice strawberries until you have 2 cups. Measure and set aside.
- 2
Warm honey syrup
Combine 1/2 cup honey and 80 ml water in a small saucepan over low heat. Warm gently, stirring, just until the honey dissolves and the mixture is fluid — do not boil. This makes the honey easier to extract into the cordial.
- 3
Cook and mash
Add the 2 cups sliced strawberries, 2 tablespoons fresh lemon juice, and 1/8 teaspoon fine sea salt to the warm honey syrup. Increase heat slightly and bring to a gentle simmer for 2–3 minutes, breaking down the strawberries with a wooden spoon or potato masher to release juices and flesh.
- 4
- 5
Strain and chill
Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing the solids firmly to extract as much cordial as possible. Discard or reserve the pulp for another use (yogurt topping, compote). You should have roughly 220–260 ml of cordial; measure out 180 ml to use for the recipe and refrigerate the rest. Chill the cordial until cold (at least 30 minutes) before making mimosas.
Mimosas
- 6
- 7
Measure per glass
For each mimosa, pour 30 ml (1 oz) of the chilled strawberry honey cordial into a chilled flute. (This recipe yields enough cordial to make 6 mimosas at 30 ml each; the ingredient list provides 180 ml reserved for servings.)
- 8
Top with sparkling
Slowly top each flute with approximately 120 ml of chilled sparkling wine (a 1:4 cordial-to-wine ratio). Pour the sparkling gently down the side of the glass to preserve bubbles and avoid excessive foam.
- 9
Garnish and serve
Garnish each flute with a thin lemon slice and a whole strawberry on the rim. Serve immediately while effervescent.
- 10
Batch serving note
If serving a group, keep the cordial chilled and pour individual cordials into each glass immediately before topping with sparkling wine so the mimosas remain fizzy. One 750 ml bottle of sparkling wine will provide roughly 6 servings at 120 ml each.
