Mothers Day Strawberry Mimosa (Printable version)

A fresh blend of strawberries and sparkling citrus for a bright, bubbly brunch refreshment.

# What You’ll Need:

→ Fruit Purée

01 - 1 cup fresh strawberries, hulled and sliced
02 - 1 tablespoon honey or agave syrup, optional
03 - 2 teaspoons fresh lemon juice

→ Mocktail Base

04 - 2 cups orange juice, chilled
05 - 2 cups sparkling water or club soda, chilled

→ Garnish

06 - 4 fresh strawberry slices
07 - 4 orange slices
08 - Fresh mint sprigs, optional

# Directions:

01 - Combine strawberries, honey or agave syrup, and lemon juice in a blender. Blend until completely smooth.
02 - Pour the purée through a fine mesh sieve into a bowl or pitcher, pressing gently with a spoon to remove seeds and achieve a smooth consistency.
03 - Divide the strawberry purée evenly among 4 champagne flutes or glasses, approximately 1/4 cup per glass.
04 - Pour 1/2 cup chilled orange juice into each glass over the strawberry purée base.
05 - Top each glass with 1/2 cup sparkling water or club soda. Stir gently to combine all components.
06 - Decorate each mocktail with a strawberry slice, orange slice, and fresh mint sprig if desired. Serve immediately while beverages remain chilled.

# Expert Advice:

01 -
  • Zero alcohol means everyone at the table can toast together, kids and adults alike.
  • It looks like you spent hours making something fancy when it honestly takes less time than brewing coffee.
  • Fresh strawberries make your kitchen smell incredible, and guests always ask for the recipe.
02 -
  • The first time I skipped straining the purée, it was grainy in the worst way—taking an extra two minutes to do it right changes everything about the final texture.
  • Don't let the sparkling water warm up before serving; keep it in the fridge until the last second, because warm fizz is just sad and flat.
03 -
  • Keep your champagne flutes in the freezer for fifteen minutes before serving so the cold persists through the first sip and the glass doesn't sweat all over the table.
  • If you're making these for a crowd, set up a little station with the purée already divided in glasses and let guests pour their own orange juice and sparkling water—they feel involved and it's one less thing for you to do.
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