Strawberry, honey and lime juice mixed with sparkling wine makes the most refreshing mimosa perfect for springtime!
- 2 pounds strawberries
- juice of 1 - 2 limes (see note 1)
- 1 1/2 cups ice water (see note 2)
- 6 tablespoons (3 fluid ounces) honey
- 1 bottle sparkling wine (750 ml), 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 (there should be no distinct chunks of berries left, but the mixture will still appear pulpy).
2. Strain the juice through a fine mesh sieve into a large measuring cup or bowl. Use a wooden spoon or rubber spatula 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 about 3 1/4 cups juice.
3. Cover the strawberry juice and chill it in the fridge until cold (about 45 min to 1 hour), or until ready to use (up to 2 days).
4. When ready to serve, stir the strawberry juice if needed. Fill a champagne flute 1/2 full with sparkling wine, then top with the 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.
- By ice water, I just mean water that is very cold, you don't need to include actual chunks of ice. Using very cold water will reduce the chilling time!
- You can make this recipe vegan by substituting the honey with an equal amount of agave syrup, and choosing a vegan sparkling wine.
Keywords: mimosa, strawberry mimosa, strawberry lime mimosa