Raspberry and Rose Mimosa
Mimosas are a brunch staple. This version featuring raspberries is fruity, invigorating and makes a splash thanks to its vibrant colour. Raspberry and rose syrup, combined with raspberry liqueur and sparkling wine, creates a refreshing delight that’s wonderfully sippable.
Ingredients
- 1/3 cup (75 ml) water
- 1/2 cup (70 g) fresh or frozen raspberries
- 1/3 cup (70 g) sugar
- 2 tsp (10 ml) rose water
- 1 oz (30 ml) raspberry-rose syrup
- 1 oz (30 ml) raspberry liqueur
- 5 oz (150 ml) rosé sparkling wine, cold
- A few fresh or frozen raspberries, for garnish
Instructions
- In a small pot, bring all of the ingredients to a boil. Simmer for 5 minutes.
- Strain the syrup through a sieve placed over a bowl, pressing on the raspberries with the back of a ladle to extract as much juice as possible. Compost the residue. Let cool. Cover and refrigerate until completely chilled, about 1 hour. The syrup will keep for 1 month in an airtight container in the refrigerator (see note).
Mimosas are a brunch staple. This version featuring raspberries is fruity, invigorating and makes a splash thanks to its vibrant colour. Raspberry and rose syrup, combined with raspberry liqueur and sparkling wine, creates a refreshing delight that’s wonderfully sippable.