Strawberry Cream Mimosa #drinks #holiday

Strawberry Cream Mimosa #drinks #holiday

Bubbly shimmering champagne with reviving raspberry and strawberry solidified cream improved with Sweet'N Low make this a definitive early lunch refreshment.

Each restful early lunch merits a heavenly mixed drink formula to impart to companions. Anything that you'll be serving, Strawberry Cream Mimosas will match superbly and fulfill any sweet tooth without all the additional calories.

A weekend early lunch is a decent time to break out the bubbly and offer a light, fresh and reviving refreshment with loved ones. Early lunch drinks ought to be fun, invigorating and energizing. In case you're searching for a refreshment to serve that visitors will cherish, this is the formula!


Strawberry Cream Mimosa #drinks #holiday


  • 12 ounces frozen raspberries
  • 1/2 cup fresh or frozen strawberries
  • 6-7 packets Sweet'N Low *
  • 1 teaspoon honey
  • 1 cup half & half cream
  • 1/8 teaspoon pure vanilla extract
  • 1-2 bottle sparkling champagne (see notes for alternatives)


  1. In a medium sauce pan set on low/medium heat, pour raspberries and diced or frozen strawberries in pot. Allow berries to get soft and soupy, about 10 minutes. Pour in 6-7 Sweet'N Low packets to sweeten berries. Be sure to taste berries after 4 packets because some berries are sweeter than others, then adjust sweetness to desired taste. Using a spatula, stir Sweet'N Low well then add honey. Stir mixture and continue to heat for another 5 minutes. Take off heat and allow to sit for a few minutes. Puree or blend mixture in a blender well. Place fine mesh strainer/colander over measuring cup and pour liquid through. Tap strainer on cup to push liquid through, working in batches. Move seeds to small bowl and continue to use strainer to separate the remaining liquid from the seeds.
  2. Once complete, run a little of the half & half cream through the strainer with the seeds to remove any additional liquid; I got an additional 1/4 cup raspberry liquid doing this. Pour remainder of cream into raspberry liquid and stir to combine. Add a splash of vanilla extract and stir. Pour into an ice cube try and freeze or pour into plastic bowl and freeze for at least 4 hours.
  3. When ready to serve, pour champagne into glass and add cubes.

For more detail :

Read More Our Recipe : Mint Chocolate Chip Nice Cream

Post a Comment