Mother’s Day is almost here and I feel like I deserve a delicious, fruity drink thank you very much! These strawberry honey lime mimosas are such a beautiful deep pink color, they will add pizzazz to your Mother’s Day brunch for sure. I love mimosas in general, and a strawberry mimosa? With honey and lime? What’s not to love. At the same time, they are pretty easy and fast to make, so, the best of both worlds!
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Strawberry Honey Lime Mimosa Ingredients
You only need five ingredients to make this recipe for Strawberry Honey Lime Mimosas, and most of them are right there in the title: strawberries, honey, lime, water, and sparkling wine of course. I like using a raw honey in this recipe because it has more pronounced “honey” flavor. But just use whatever you like best! For the sparkling wine, I used Prosecco. It’s more affordable than champagne, and since you are mixing it with the strawberry juice, it would be kind of a waste to use something super fancy anyways.
How to Make The Strawberry Honey Lime Juice
There are only a few steps here, but you do need to plan ahead a little bit. The strawberry juice should be cold when you mix it with the sparkling wine. So, start the recipe about an hour or so before you need it. You can also make the juice up to two days in advance.
Step One: Blend Juice Ingredients
Add the strawberries, water, honey and lime juice into the bowl of a food processor or blender. Exactly how much lime juice is up to your personal taste. I used the juice from 1 and 1/2 limes and I thought this was a nice amount to balance the honey without being too tart. You can always add more lime juice in at the end if you think it needs more.
If you have giant strawberries like I did, you could cut them in half and they will blend up easier. (I was feeling lazy though and I just cut the stems off.) Pulse the strawberries, honey, lime and water in 1 second increments until smooth. With my huge strawberries, this took me about 10 – 12 pulses in my amazing new Cuisinart 14-Cup Food Processor I got for my birthday this year. (Thanks to my husband for the amazing gift!)
I know I sing the praises of my stick blender all the time (like in this recipe for Almond Raspberry Ricotta Parfaits), but there are some jobs where a food processor is the only way to go. I love that this Cuisinart one is really easy to use (it only has 2 switches!).
An Aside about the Joys of Quiet Appliances:
Also very important – this food processor is also pretty quiet, especially considering how powerful the motor is! I used this a couple weeks ago and it didn’t even wake up my baby. She was napping right in the next room and the door wasn’t even closed! This is amazing to me because last year, I was making hummus at 11 PM (as one does) using my tiny, old food chopper that smells like burning when you run it too long. And the noise woke up my older daughter from her room upstairs (with the door closed!). So this one is a vast, vast improvement in many ways!
Step Two: Strain the Strawberry Juice
Once you have your strawberry mixture blended, strain it through a fine mesh strainer to remove the pulp.
This will go much, much faster if you give it some help. Otherwise the pulp tends to gather at the bottom of the strainer and it takes forever for the liquid to drain through. Just grab a wooden spoon and scrape it along the bottom of the strainer as it drains.
Keep going until most of the juice is strained, it will look something like this:
You should have about 3 and 1/4 to 3 and 1/2 cups juice when you are finished. This is the perfect amount for 1 bottle of sparkling wine if you use a 50/50 ratio of juice to wine.
Step Three: Chill in the Fridge
Yes, that’s really it! Now all you have to do is let it cool in the fridge for about an hour or until you are ready for your strawberry honey lime mimosas!
Step Four: Enjoy!
This is really the best part of course. When you’re ready to make your drink, fill your champagne flute half-way with chilled sparkling wine, and then top with the strawberry juice and enjoy the refreshment!
I hope you have a wonderful Mother’s Day, sipping a refreshing drink and eating a delicious brunch with the people you love. Cheers!Print
Strawberry, honey and lime juice mixed with sparkling wine makes the most refreshing mimosa perfect for springtime!
- 1 1/2 lb. strawberries
- juice of 1 – 2 limes (see note)
- 1 1/2 c. ice water
- 6 tbsp. (3 fl. oz.) honey
- 1 bottle sparkling wine, chilled
- Extra strawberry and lime pieces for garnish (optional)
1. Cut the tops off the strawberries and place in the bowl of a food processor or blender along with the lime juice, water, and honey. Pulse in 1 second increments until smooth.
2. Strain the juice through a fine mesh sieve into a large measuring cup or bowl. Use a wooden spoon to stir the liquid, scraping the pulp from the bottom of the sieve to help the juice strain. Stop when most of the liquid has drained through, there should be between 3 and 1/4 and 3 and 1/2 cups juice.
3. Chill the strawberry juice until cold (about 45 min to 1 hour), or until ready to use (up to 2 days).
4. When ready to serve, fill a champagne flute 1/2 full with chilled sparkling wine, then top with strawberry juice. Garnish with pieces of strawberry and/or lime (optional).
The amount of lime juice to add is up to your personal taste and how juicy your limes are (plus how sweet your strawberries are). I found the juice of 1 1/2 limes to be a good amount (with average limes). You can always taste the juice after you strain it and stir in more lime juice if you feel like it needs more.
Keywords: mimosa, strawberry mimosa, strawberry lime mimosa