Mother’s Day brunch wouldn’t be complete without Mimosas!
I had a lot of fun creating this raspberry lemonade mimosa with one of my favorite mommies around! It’s light and refreshing and perfect for springtime now that raspberries are coming into season.
To make this mimosa, start by soaking some fresh raspberries in champagne. Then drain and freeze them in a single layer. You’ll want to do this at least an hour or two before you plan on drinking mimosas.
Once your berries are frozen, place a few in the bottom of your champagne flute or glass.
Pour about 1-2 tablespoons of Raspberry Lemonade over the frozen raspberries.
Top with champagne and enjoy!
This cocktail works best with a drier champagne–we used Korbel Extra Dry, which balanced out the sweetness of the lemonade and paired well with the tartness of the raspberries.
This drink would be great for any girls’ brunch or afternoon cocktail hour.
I hope you have as much fun testing this drink out as we had creating it–I’d love to know what you think!
Feel free to leave me a comment below or you can always follow me on Instagram @m_is_for_mimosa or look me up on Pinterest.