No Sunday brunch is complete without a delicious mimosa.  For this morning I made it a little extra special as the sun is shining and spring is slowly showing itself.  This is a must repeat for Easter Sunday brunch!

I used fresh strawberries for this recipe and liquefied them in the Vitamix with a little lemon juice.  If you use a regular blender you will probably have a few strawberry chunks or seeds floating around, but I’m sure it will still be delicious!  This recipe was a good amount for 4 mimosas, so double or triple as needed :).

Ingredients:

6-7 Fresh Strawberries, more for garnish
1 Tbsp Fresh Lemon Juice
Domaine De Canton (Ginger Liqueur)
Champagne

Directions:

1. Blend strawberries and lemon juice together in Vitamix increasing speed to high for up to 45 seconds to liquefy.

2. Add strawberry mixture to champagne flute to taste, about 1 Tbsp.  Add 1/2 Tbsp of ginger liqueur to the glass and fill rest of the way with champagne.  The bubbles from the champagne will mix everything together in a minute or so, no need to stir.

3. Garnish with a strawberry or lemon wedge.

 

You can make the strawberry and lemon juice the night before, sealed in the fridge in an airtight container.  I am looking forward to making this with other types of fruit as they come in season this summer.  Adding fresh mint or basil to the Vitamix would create a nice flavor as well!

Cheers!