Strawberry mimosa is a 3-ingredient sparkling cocktail that takes less than 5 minutes from blender to glass. I make a big batch of the strawberry-orange puree ahead of time for brunches, bridal showers, and Mother's Day mornings; guests pour their own champagne and feel like they're at a restaurant. Ready in 5 minutes flat.
These strawberry mimosas belong on a brunch table with good food around them. Just as cherry scones, Belgian waffles, and bagels with salmon lox and cream cheese round out the spread, a couple of chocolate martinis take the whole thing up a level.
Choosing Your Champagne
The champagne you use changes the whole drink, so this is worth 30 seconds of thought before you open a bottle.
- Brut is what I reach for. It has less than 12 grams of residual sugar per liter, which means it's dry enough to let the strawberry sweetness do its job without the whole thing tasting like dessert.
- Extra Brut is bone dry. If you like tart, go for it; if not, the drink might feel sharp.
- Extra Dry is slightly sweeter than Brut; confusing name, I know. Good middle ground if you want a little more sweetness but not full-on sweet.
- Demi-Sec is sweet. Paired with the strawberry puree, it can get cloying fast. I would save it for another use.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Champagne Alternatives - Prosecco is my first swap when I want something lighter and a little more affordable. It's fruitier than Champagne, which plays well with the strawberries. Crémant (French sparkling wine outside the Champagne region) is a great budget option that drinks like the real thing. Sparkling rosé makes this look stunning in the glass and adds a berry-on-berry flavor that works really well.
Orange Juice Alternatives - Peach juice is my favorite swap here; it softens the tartness of the strawberry and makes the drink taste almost tropical. White grape juice keeps it neutral and slightly sweeter. Cranberry juice makes it tart and deep-colored; beautiful for fall or holiday versions. Raspberry puree instead of juice takes it fully berry-forward and skips the citrus note entirely.
Non-Alcoholic Version - Swap the champagne for sparkling white grape juice or a good sparkling cider. Avoid sparkling water here; the flavor is too thin. The puree recipe stays exactly the same.
Strawberry Mimosas
Make the Strawberry Puree
Add 1 cup of fresh strawberries (washed, tops removed) and 1½ cups of orange juice to a blender. Blend on high for 45-60 seconds until completely smooth; you want a pourable liquid, not a thick smoothie. If it looks too thick, add a splash more OJ.
Fill the Flutes
Pour the strawberry-orange puree into each champagne flute, filling each glass about ⅓ of the way. This is the ratio that keeps the strawberry flavor present without drowning the champagne.
Add the Champagne
Pour champagne slowly down the side of the glass (not straight down the middle) to preserve the bubbles. Fill to the top and watch the two layers fold together.
Garnish and Serve
Slide a fresh strawberry onto the rim or add an orange slice. Serve immediately; mimosas don't wait.
Virgin Mimosa with Strawberries
The virgin version follows the same process as the original; the only swap is the sparkling grape juice for champagne. Use white sparkling grape juice to keep the color pink and pretty. Red sparkling grape juice works but turns the drink a deep burgundy, which can look muddy next to the strawberry puree.
- Blend 1 cup of fresh strawberries (washed, tops removed) with 1½ cups of orange juice on high for 45-60 seconds until completely smooth.
- Pour the puree into each champagne flute, filling ⅓ of the way.
- Top slowly with sparkling white grape juice, pouring down the side of the glass to preserve the carbonation.
- Garnish with a fresh strawberry or orange slice and serve immediately.
Frequently asked questions, answers and tips:
Both Champagne and prosecco are sparkling white wines, Champagne is a blend of chardonnay, pinot noir, and pinot meunier grapes grown in the Champagne region of northeast France. Only champagne produced in Champagne can be called and labeled Champagne. Prosecco is a sparkling white wine from Veneto region of Italy and is made from glera grapes.
The puree, yes; the full drink, no. Blend the strawberry-orange puree up to 24 hours ahead and store it covered in the refrigerator. Pour the champagne right before serving; adding it early kills the bubbles and you get a flat drink.
Yes, with a trade-off. Frozen strawberries have more water content, so the puree will be thinner and slightly less vibrant in color. Use 3-4 extra berries to compensate and blend a little longer. Fresh is worth it when strawberries are in season.
One standard 750ml bottle makes approximately 6 mimosas at the 1:2 puree-to-champagne ratio used in this recipe. For a brunch of 8-10 people, plan on 2 bottles minimum; 3 if you expect people to come back for a second glass, which they will.
Sarah's Culinary Insight
- Fresh strawberries blend smoother than frozen. Frozen works in a pinch, but the puree turns icy and thin; add 2-3 extra strawberries to compensate for the water content.
- The puree-to-champagne ratio matters more than people think. 1 part puree to 2 parts champagne keeps the strawberry flavor present without overpowering the sparkle. Go heavier on puree and it tastes like juice with bubbles.
- Blend it smooth, not chunky. You want a pourable puree, not a smoothie. 45-60 seconds on high in a standard blender does it.
- Brut is the right call here. The dry champagne balances the sweetness of the strawberries. Demi-Sec makes it taste like candy; Extra Brut makes it taste sharp.
- Make the puree up to 24 hours ahead. It holds well in the fridge. The color deepens slightly overnight, which actually makes it look better in the glass.
Ingredients
- 1 Cup (144 g) fresh strawberries green tops remove
- 1 ½ Cup (354 ⅞ ml) orange juice
- 750 ml (750 ml) champagne or prosecco
- Fresh strawberries and orange slices for garnish
Instructions
- Add strawberries and orange juice to a blender. Blend on high 45-60 seconds until completely smooth.
- Pour the puree into each champagne flute, filling each glass ⅓ of the way.
- Fill the rest of the way with champagne, pouring slowly down the side of the glass.
- Garnish with a fresh strawberry or orange slice and serve immediately.
- Store any remaining puree covered in the refrigerator for up to 24 hours.
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