Your perfect spring mimosa is here and bursting with seasonal fruit flavors! Made with a fresh strawberry-rhubarb honey syrup, this bubbly, fruity mimosa livens up any brunch. One sip and you’ll instantly fall in love with this honeyed strawberry-rhubarb mimosa.
You'll never go wrong placing a classic orange mimosa in front of me, but you know what I love even more? A mimosa with a twist.
Although a classic mimosa may be a delight, so many other fruity flavors beg to be paired with Champagne. Too many orange mimosas can start to feel a bit heavy and acidic, but this spring mimosa is light enough to allow the Champagne to shine while giving us plenty of sweet strawberry, rhubarb and honey notes.
If you've never prepared a homemade simple syrup, the name is true to the process. It truly couldn't be easier, and once you learn how to make simple syrup, you can customize it in endless flavor combinations.
So let's get to it. We start by combining equal parts honey and water in a small saucepan and then add fresh strawberries and sliced rhubarb.
As the mixture comes to a boil, we stir to help dissolve the honey and frequently mash the strawberries and rhubarb. This helps release those fruity flavors. A potato smasher works well for this, though you can improvise with a wooden spoon or even a wide spatula.
Now we let the mixture steep for about half an hour, mash again and strain. Just like that, we have our delicious honeyed strawberry-rhubarb syrup. All that's left is to add Champagne and sip away.
And don't feel like you just have to use this spring-themed simple syrup for mimosas. You can use it to sweeten all sorts of cocktails, like this strawberry-rhubarb gin fizz. Convenient, huh?
Expert Tips and FAQs
- Need a nonalcoholic version? No problem. In fact, you have a few options. You can replace the Champagne with flavored or unflavored sparkling water, club soda, lemon-lime soda or even ginger ale. Each option will give you those fruity bubbles without the alcohol.
- Make sure you prepare the honey simple syrup ahead of time. Since we don't shake mimosas with ice like other cocktails, we want our honey simple syrup as cold as possible. Fortunately, you can do this a couple weeks before you need the syrup and store in an airtight container in the refrigerator.
- I like to add the strawberry-rhubarb honey simple syrup before the Champagne for better mixing.
- While I normally build mimosas by the glass, you can absolutely make them in a pitcher for even easier entertaining. See the recipe notes section.
While I've been known to drink mimosas at night, these cocktails are brunch favorites. With that in mind, I highly recommend my breakfast galette or bacon, Gruyere and spinach strata. Both are crowd-pleasing, popular brunch options, and these spring mimosas will be your perfect finishing touch to a lovely meal with a few of your favorite people.
When brunch calls, I hope you try this honeyed strawberry-rhubarb mimosa. You won't find a more perfect spring sipper for the occasion. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Looking for More Brunch Cocktails?
- Roasted strawberry Aperol spritz
- Pineapple mimosa
- Peach sangria
- Baileys Irish coffee martini
- Sparkling rosé French 75
Honeyed Strawberry-Rhubarb Mimosa
- Fine-mesh sieve or strainer
- Jigger or small measuring cup
For Strawberry-Rhubarb Honey Simple Syrup
- 1 cup honey
- 1 cup water
- 1 ½ cups strawberries hulled and halved
- 3 rhubarb stalks sliced
For Honeyed Strawberry-Rhubarb Mimosa
- 2 ounces chilled strawberry-rhubarb honey simple syrup
- 4 ounces Champagne
- Strawberry for garnish, optional
- For Strawberry-Rhubarb Honey Simple Syrup
- In a small saucepan, stir together honey and water. Add strawberries and rhubarb and bring to a boil over medium-high heat. Stir to dissolve the honey and periodically mash the fruit. A potato masher works especially well for this, though you could also use a wooden spoon or wide spatula.
- Once it comes to a boil and the honey dissolves, turn off the heat. Give the fruit another mash to release its flavors. Allow to steep for about 30 minutes. Strain, pushing down on the fruit to extract as much syrup as possible, and chill. This can be done ahead of time and stored in an airtight container in the refrigerator for a couple weeks.
For Honeyed Strawberry-Rhubarb Mimosa
- Add chilled strawberry-rhubarb honey simple syrup to Champagne flute.
- Top with Champagne. Garnish with a strawberry if desired. Enjoy!
- One bottle of Champagne will give you about six servings.
- Alternatively, you can make this pitcher style by adding the simple syrup to a pitcher, then the Champagne and giving it a gentle stir.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.