
Yields:
8 serving(s)
Prep Time:
5 mins
Total Time:
20 mins
Cal/Serv:
156
Warm-weather brunch season has arrived, and we know the drink we'll be serving all spring and summer long: these sweet and bubbly blueberry lemonade mimosas (or lemosas, for short). We turned the classic mimosa into a signature spring cocktail with the addition of lemonade and a homemade blueberry syrup before topping with some bubbly. It's our favorite way to add some fruity, warm-weather vibes to our weekend brunch spread, whether it's a casual stay-in or celebrating Mother's Day.
You can get as fancy as you'd like with these mimosas. Use your favorite store-bought brand, or make our homemade lemonade to truly make these lemosas the best they can be. As far as the bubbly goes, Champagne or Prosecco work here—either will be delicious, so get as fancy as you would like. While a blueberry syrup may seem extra, trust us: it couldn't be easier to make. Plus, once you make it, you can use it in countless other cocktails (blueberry gin and tonic, anyone?).
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Blueberry Syrup
- 1 cup
(200 g.) granulated sugar
- 1 cup
water
- 2 cups
fresh blueberries
Zest of 1 lemon
Mimosas
- 2 cups
lemonade
- 1
(250-mL) bottle Champagne or Prosecco
Fresh blueberries, for garnish
Directions
Blueberry Syrup
- Step 1In a medium saucepan over medium heat, cook sugar and water, stirring, until sugar has dissolved, about 3 minutes. Add blueberries and lemon zest and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cook, stirring frequently, until blueberries have burst, about 5 minutes.
- Step 2Let cool 10 minutes, then strain mixture through a fine-mesh sieve into a clean jar. Let cool completely.
Mimosas
- Step 1Pour about 1 Tbsp. blueberry syrup into 8 champagne flutes. Add 1/4 cup lemonade to each. Top off with Champagne. Garnish with blueberries.
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