Raspberry Mimosa Recipes

RASPBERRY MIMOSA (& MOCKTAIL)

Raspberry Mimosa (& Mocktail) image

This pretty mimosa is the perfect cocktail to sip on sitting next to your honey!

Provided by Holly Nilsson

Categories Drinks

Time 5m

Number Of Ingredients 5

Ingredients

1 tablespoon clear corn syrup (or honey)
1 tablespoon coarse sugar (or sprinkles)
6 ounces pomegranate juice ( or cran-raspberry juice, frozen into ice cubes)
2 ounces raspberry liqueur (such as Chambord)
8-10 ounces sparkling wine (or ginger ale)

Steps:

Rub the very edge of the glasses with a thin layer of corn syrup. Dip into sugar or sprinkles.
Fill ice cube trays with juice and freeze.
Add raspberry liqueur and ice cubes to champagne flutes.
Top with sparkling wine and garnish as desired
Garnish as desired.

Nutrition Facts : Calories 289 kcal, Carbohydrate 47 g, Sodium 30 mg, Sugar 47 g, ServingSize 1 cocktail

RASPBERRY MIMOSA

Raspberry Mimosa image

Provided by Food Network Kitchen

Categories beverage

Time 5m

Yield 8 servings

Number Of Ingredients 4

Ingredients

8 teaspoons raspberry liqueur, such as Chambord
8 raspberries, plus more for garnish
About 3 cups fresh orange juice
1 bottle champagne, prossecco or other sparkling white wine

Steps:

Pour 1 teaspoon raspberry liqueur into 8 champagne flutes. Add a raspberry to each and muddle with the handle of a wooden spoon. Fill the glasses halfway with orange juice and then finish with champagne.

RASPBERRY SUNRISE MIMOSA

Raspberry Sunrise Mimosa image

This beautiful drink is the perfect fancy treat for Mother's Day. Extra points for serving it to her in bed.

Provided by Food Network Kitchen

Categories beverage

Time 3h50m

Yield 6 servings

Number Of Ingredients 4

Ingredients

10 ounces fresh raspberries
1/2 cup grenadine, chilled
2 cups pulp-free orange juice, chilled
One 750-milliliter bottle sparkling dry white wine, chilled

Steps:

Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.
Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries.
To serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.

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