Everyone knows how to make a classic mimosa, so today I'm teaching you how to make my special sunrise strawberry mimosa recipe! Made with strawberry puree, champagne, and fresh squeezed orange juice, these are perfect for brunch! Garnish with mint sprigs, strawberries, and orange slices for an extra pretty presentation!
2cupsfresh strawberries quartered, plus more, for garnish
21-inchpieces orange peel
1/4cup (50 g)granulated sugar
1/4cup (57 ml)water
2sprigsfresh mint plus more, for garnish
1/3cup (76 ml)Grand Marnier liqueur
1cup (227 ml)freshly squeezed orange juice
1bottleprosecco or champagne
orange slices for garnish
To make the strawberry simple syrup: In a medium saucepan over medium heat, combine the strawberries, orange peel, sugar, water, and mint. Bring to a rolling simmer, then reduce to the heat medium-low and continue simmering, gently mashing up the strawberries with a wooden spoon, until the sugar has completely dissolved and the mixture thickens, about 20 minutes.
Remove from heat, stir in the sprigs of mint, and set aside and cool for 30 minutes. Once cool, discard the mint and orange peel, and strain through a fine-mesh strainer. Pour into an airtight container and store in the fridge until chilled, or up to 1 week. Stir well before using.
To make the mimosas: Stir the grand Marnier into the chilled simple syrup, mixing well to combine. Fill a champagne flute with 2 Tablespoons of the simple syrup mixture, 3 Tablespoons of the orange juice, and then fill almost all the way to the top with prosecco or champagne.
Place a small strawberry and slice of orange on the rim of each glass and garnish with a sprig of mint. Repeat with all glasses. (Makes about 6 mimosas).