Honeyed Strawberry-Rhubarb Mimosa Recipe
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.
How to Make the Best Honeyed Strawberry-Rhubarb Mimosa
This honeyed strawberry-rhubarb mimosa is the perfect spring brunch cocktail that celebrates the season’s most vibrant flavors. With its beautiful coral hue and fruity complexity, this mimosa is as stunning to look at as it is delicious to drink. The homemade strawberry-rhubarb honey simple syrup is the star of the show—tart rhubarb and sweet strawberries create a perfectly balanced syrup that’s rounded out with floral honey notes.
What makes this recipe truly special is that the simple syrup can be made well ahead of time, making it perfect for entertaining. Simply chill your syrup and Champagne, and you can pour these gorgeous cocktails in seconds—no stress when hosting a gathering. The syrup keeps for a couple of weeks in the refrigerator, so you might find yourself making batch after batch of these throughout spring.
Whether you’re hosting a brunch, celebrating a special occasion, or simply want to elevate your Saturday morning, this honeyed strawberry-rhubarb mimosa is sure to impress. One sip and you’ll understand why this fruity, bubbly drink is destined to become your new favorite seasonal cocktail.
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.
Ingredients
Strawberry-Rhubarb Honey Simple Syrup
Honeyed Strawberry-Rhubarb Mimosa
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
- Pour 2 ounces of chilled strawberry-rhubarb honey simple syrup into a champagne flute.
- Top with 4 ounces of Champagne.
- Stir gently to combine.
- Garnish with a fresh strawberry if desired and serve immediately.
Notes
- The strawberry-rhubarb honey simple syrup can be made ahead and stored in the refrigerator for a couple weeks.
- Use a good quality Champagne or sparkling wine for the best results.
- For a sweeter mimosa, use more of the honey syrup; for less sweetness, use less syrup and more Champagne.