Brighten up your weekend with this pretty in pink Strawberry Rhubarb Mimosa, a seasonal spring twist on the classic brunch cocktail!
Course
Cocktail, Mocktail
Cuisine
Gluten-Free, Vegan
Keyword
brunch cocktail, mimosa, mother's day, spring recipe
Prep Time25minutes
Cook Time15minutes
Total Time40minutes
Servings4
AuthorJessica Levinson
Ingredients
1/3cupsugar
1/3cupwater
1/2cupdiced rhubarb
1/2cupdiced strawberries
2teaspoonsfreshly chopped ginger
1tablespoonfreshly squeezed lime juice
Chilled Prosecco
4whole strawberries,for garnish
Instructions
Combine the sugar, water, rhubarb, strawberries, and ginger in a small sauce pan. Bring to a boil and simmer for 10 to 15 minutes until everything is cooked down and the mixture is viscous, but not to the point of a jelly. Remove mixture from heat and let cool.
Transfer strawberry rhubarb mixture to a food processor and add lime juice. (If mixture seems too thick, add 1 tablespoon hot water.) Puree mixture until smooth. Strain the puree to remove seeds.
Add 1 tablespoon of the strawberry rhubarb mixture to each of four champagne flutes and top with Prosecco (or seltzer). Garnish with a strawberry and serve.