The Raspberry-Mimosa is the Mimosa with raspberry: sparkling wine, orange juice, raspberry purée. Light, festive, quicker to make than a Bellini. The purée adds color and a slight acidity that rounds out the orange juice. Served in a Champagne coupe, at a brunch buffet, or when the sparkling wine is already open.
And here’s what you need for the Raspberry Mimosa
8 cl sparkling wine or Champagne
6 cl orange juice
2 cl raspberry purée or 4 raspberries
Garnish: raspberry
Key points
Mix the purée with the juice before adding the sparkling wine, otherwise it will clump at the bottom. Lightly press fresh raspberries with a fork to release their juice. Always add the sparkling wine last and slowly, otherwise the glass will overflow. Freshly squeezed orange juice has more acidity than bottled juice, which better balances the sweetness of the raspberries. Chill the Champagne coupe beforehand so the carbonation lasts longer.
Variations
- Strawberry Mimosa — strawberry purée instead of raspberry, slightly sweeter, less acidity.
- Mimosa — without raspberry, only sparkling wine and orange juice in a 1:1 ratio.
- Raspberry Bellini — peach purée instead of orange juice, raspberry remains, Prosecco instead of sparkling wine.
Frequently asked questions
Sparkling wine or Champagne?
Sparkling wine is sufficient. Champagne is worth it if it’s already open or you’re having a special breakfast.
Can I use frozen raspberries?
Yes, thaw and crush with a fork. Fresh raspberries have more aroma, but frozen works as well.
How much raspberry purée if I make it myself?
Purée 4 to 5 raspberries, strain through a sieve, and measure 2 cl. The seeds remain in the sieve.
Can I use Prosecco instead of sparkling wine?
Yes, Prosecco is milder and slightly sweeter but works just as well.
