Honeyed Strawberry-Rhubarb Mimosa

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.

Course Beverages

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings drink

Calories 1308kcal

Author Amanda McGrory-Dixon

Equipment

Saucepan
Fine-mesh sieve or strainer
Jigger or small measuring cup

Ingredients

Strawberry-Rhubarb Honey Simple Syrup

1 cup honey
1 cup water
1 ½ cups strawberries hulled and halved
3 rhubarb stalks sliced

Honeyed Strawberry-Rhubarb Mimosa

2 ounces chilled strawberry-rhubarb honey simple syrup
4 ounces Champagne
Strawberry for garnish, optional

Instructions

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.

Honeyed Strawberry-Rhubarb Mimosa

Add chilled strawberry-rhubarb honey simple syrup to Champagne flute.
Top with Champagne. Garnish with a strawberry if desired. Enjoy!

Notes

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.

Nutrition