Raspberry grapefruit mimosas are fresh, fruity, and the perfect festive cocktail for almost any party! A fun spin on the traditional orange juice mimosa. Bust out the champagne flutes and make these today!
1 and 1/2cups (340ml)freshly squeezed orange juice
1cup (227ml)freshly squeezed grapefruit juice
1750 ml bottlesparkling rose wine or champagne chilled
grapefruit slicesfor garnish, optional
fresh raspberriesfor garnish, optional
mint sprigsfor garnish, optional
Instructions
Place a fine-mesh strainer over a large glass bowl or measuring cup, and set aside.
In a medium saucepan combine the raspberries, water, and sugar. Bring to a boil over high heat, then reduce to low and simmer, stirring occasionally, until the sugar has completely dissolved and the raspberries have fallen apart, about 5 to 8 minutes.
Scrape the mixture into the prepared strainer and, using a rubber spatula, gently press on the solids to help release maximum liquid from the mixture. Discard any remaining solids in the strainer. Set aside and allow the mixture to cool completely before use, about 20 minutes.
Once the simple syrup is cooled, stir the vodka into the syrup, mixing until well combined. Use as directed below.
When ready to serve, have 8 champagne flutes ready to go. Pour 3 tablespoons of the simple syrup mixture into the bottom of each flute. Top with 3 Tablespoons of the orange juice and 2 Tablespoons of grapefruit juice, then to the top with the sparkling rose.
Garnish with mint sprigs, grapefruit slices, and fresh raspberries. Serve at once!
Notes
In a pinch, an equal weight volume of frozen raspberries may be used to make the simple syrup.
Keyword mimosa, brunch cocktails, raspberry
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