Pineapple Peach Mimosa Recipe

Prepare fruit

If not already done, peel, core and roughly chop the pineapple and peel, pit and roughly chop the peach. Aim for roughly 1 cup of each chopped fruit measured loosely.

Blend puree

Place the chopped pineapple and peach in a blender. Add 1 tablespoon fresh lemon juice, 1 teaspoon granulated sugar (use only if you prefer a sweeter drink), and 2 tablespoons cold water. Add a small handful of ice if you want the puree extra cold. Blend on high until completely smooth, about 20–30 seconds. Taste and adjust sweetness or acidity: add up to 1 more teaspoon sugar or another 1/2 tablespoon lemon juice if needed.

Strain (optional)

If you prefer a silky mimosa without pulp, pour the puree through a fine-mesh sieve into a bowl or measuring cup, pressing with a spoon to extract as much liquid as possible. Discard solids. You should have roughly 3/4 to 1 cup of strained puree.

Chill puree

Cover and refrigerate the puree for at least 10 minutes while you chill the Prosecco to keep everything cold and bubbly.

Chill glassware

If desired, chill flutes or coupe glasses in the freezer for 5–10 minutes or fill with ice water while you prepare the rest. Empty glasses before pouring.

Assemble mimosa (single serving)

Add 1 to 1 1/2 tablespoons of the pineapple-peach puree into a chilled champagne flute (use more for stronger fruit presence). If using peach schnapps, add 1/2 ounce (15 ml) to the flute now. Hold the flute at an angle and slowly pour 4 to 5 ounces (120–150 ml) of chilled Prosecco down the side to preserve bubbles. Gently stir once with a long spoon if needed to incorporate, taking care not to over-stir and flatten the bubbles.

Assemble mimosa (pitcher / multiple servings)

For a 6–8 serving pitcher: combine about 3/4 cup strained fruit puree and 60 ml (2 oz) peach schnapps in a pitcher. Slowly add a full 750 ml bottle of chilled Prosecco at the last minute and gently stir once. Serve immediately over chilled glasses.

Garnish and serve

Garnish each flute with a small peach slice and a pineapple wedge or a mint sprig. Serve immediately while sparkling.

Notes on proportions

Adjust fruit puree per glass between 1 and 2 tablespoons depending on desired fruit intensity. If you want an alcohol-free version, substitute Prosecco with sparkling water or nonalcoholic sparkling wine and omit schnapps.