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