Strawberry Mimosa Recipe

Prepare berries

Wash the strawberries, remove the green hulls, and roughly quarter larger berries so they blend evenly.

Place the hulled strawberries, sugar, and lemon juice in a blender or food processor. Pulse until smooth, about 15–25 seconds. Scrape down the sides as needed and blend again to obtain a glossy purée.

Taste the purée. If it's too thick to easily spoon, add up to 1 tablespoon cold water and pulse once to incorporate. Adjust sugar to taste if strawberries are very tart. Chill the purée for at least 10 minutes if not using immediately.

Optional – for an ultra-smooth texture, press the purée through a fine-mesh sieve into a bowl using the back of a spoon to remove seeds. Discard seeds.

Chill flute glasses in the freezer or refrigerator for 10–15 minutes prior to serving to keep the drink cold and bubbly longer.

Measure purée and juice

Spoon about 1 tablespoon (roughly 15–20 ml) of the strawberry purée into the bottom of each chilled champagne flute. Pour 1 ounce (30 ml) of fresh orange juice over the purée in each glass.

Tilt the flute slightly and slowly pour 3 ounces (90 ml) of well-chilled Cava down the side of each glass to preserve bubbles. Pour gently to avoid excessive foaming. The final ratio per glass is roughly 1 tbsp purée : 1 oz orange juice : 3 oz Cava.

If you prefer a sweeter or stronger strawberry presence, stir very gently once with a long spoon to incorporate purée, orange juice, and Cava. Stirring will reduce some effervescence.

Garnish each flute with a thin orange slice or a twist on the rim. Optionally, add a halved strawberry on the rim for extra flair.

Serve immediately while bubbly.