Strawberry Mimosa Recipe

Prepare strawberries

Rinse the strawberries under cold water, hull them (remove green tops), and pat dry. Cut larger berries in half so they blend evenly.

Place the hulled strawberries, 1 tablespoon granulated sugar, and 1 teaspoon fresh lemon juice into a blender or food processor.

Blend on high until completely smooth, about 20–30 seconds. If the puree seems too thick to pour, add up to 1 tablespoon water and pulse briefly to combine. Taste and adjust sweetness with up to 1 additional teaspoon sugar if needed.

For a very silky mimosa, press the puree through a fine-mesh sieve into a bowl using the back of a spoon to remove seeds and any coarse bits. Alternatively, keep it unstrained for a more rustic texture.

Chill the finished puree in the refrigerator for at least 10 minutes while you chill the sparkling wine and prepare glasses.

Chill champagne flutes or coupe glasses by placing them in the freezer for 5–10 minutes or filling with ice water for a few minutes, then emptying and drying. Keep the bottle of Champagne well chilled in an ice bucket or refrigerator.

Divide the strawberry puree between 6 champagne flutes: spoon about 1 tablespoon (approximately 15–20 ml) of puree into the bottom of each glass. If you prefer a stronger fruit flavor or a rosé-like color, use up to 2 tablespoons per glass.

Slowly pour chilled Champagne (or other dry sparkling wine) into each flute, filling to the top. Pour gently over the back of a spoon held just above the puree to help preserve bubbles and promote gentle mixing. Expect some initial bubbling as the wine combines with the puree.

Give each glass a very gentle stir with a long bar spoon (one or two slow strokes) only if needed to integrate fruit and wine; avoid vigorous stirring to preserve effervescence.

Garnish each glass with a thin strawberry slice perched on the rim and an optional mint leaf floated on top.

Serve immediately while the drink is cold and fizzy.