Rhubarb Mimosa Recipes
STRAWBERRY MIMOSAS
Here's a tasty twist on the classic mimosa. To make this refreshing drink friendly for kids or mamas-to-be, substitute lemon-lime soda or ginger ale for the champagne. -Kelly Maxwell, Plainfield, Illinois
Provided by Taste of Home
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place half each of the strawberries and orange juice in a blender; cover and process until smooth. Press the mixture through a fine mesh strainer. Repeat with remaining strawberries and orange juice. , Pour a scant 2/3 cup strawberry mixture into each champagne flute or wine glass. Top each with about 1/3 cup champagne. If desired, serve each with a strawberry and an orange slice.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB MIMOSAS
Rhubarb-mint syrup puts a ruby-hued twist on mimosas.
Provided by Virginia Mott
Categories Cocktails
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, rhubarb, and sugar in a saucepan. Bring to a boil and stir until rhubarb is slightly broken down, about 10 minutes. Remove from heat.
- Add mint to rhubarb mixture and let sit for 1 minute. Strain mixture, discarding solids. Mixture should be syrupy. If it's too watery, return to stovetop and cook down more. Remove from heat and let cool completely, about 25 minutes.
- Divide syrup among 6 champagne glasses and top with Prosecco. Serve immediately.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 49.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 15 mg, Sugar 35 g
RHUBARB MIMOSA
Provided by Marc Forgione
Time 20m
Yield 6 drinks
Number Of Ingredients 4
Steps:
- Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.
- Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool.
- Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.
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