Who loves mimosas? Step them up a notch and create some cranberry rosemary mimosas at your next brunch or party! Made from scratch and delicious!
How was your holiday weekend? Mine was actually fabulous – I spent the entire day yesterday in my pajamas. I took a nap on the couch, watched the kids play with their new toys (and tried to dodge Legos all over the living room floor), played scrabble with Anika, and watched a few Christmas movies. I cooked Christmas dinner on Christmas Eve, so that was on Christmas we could just relax and nibble on snack platters and leftovers from the night before. However, I did make one thing on Christmas. It was something I have never made before, and it was delicious: fresh cranberry rosemary mimosas.
I got the idea from a recipe that used this method and infused it with vodka to make a tasty cocktail. I made that recipe on Christmas Eve, then decided to omit the vodka and sparkling water and just use a brut champagne to make some refreshing cranberry rosemary mimosas.
We were lucky this year and had a bunch of rosemary leftover from my herb barrel,. I had plenty to make a rosemary simple syrup. I’d never made a simple syrup out of rosemary before and was quite surprised at how much of the flavor came through.
Fresh Cranberry Rosemary Mimosas
Fresh Cranberry Rosemary MimosasPrint This
- 4 cups fresh cranberries, plus more for garnish
- 1/2 cup white sugar
- 5 sprigs rosemary, plus more for garnish
- 2 1/2 cups of water
- 1 bottle of champagne
- Place the cranberries in the pitcher of a blender along with two cups of water. Blend on high until completely pureed with no large chunks remaining. Refrigerate overnight to infuse.
- Strain the liquid from the cranberry mixture – you should have 2 cups of fresh cranberry juice.
- Place 1/2 cup sugar, 1/2 cup water, and 5 sprigs of fresh rosemary in a small saucepan set over medium heat. Bring to a boil and boil until sugar has dissolved. Turn off heat and allow to cool. Remove rosemary sprigs and discard. Place in the refrigerator to cool.
- Once cooled, stir the rosemary simple syrup in with the cranberry juice.
- Pour champagne into flutes and top with 1 1/2 ounces of cranberry mix (or to taste).
Store any leftover cranberry mixture in a sealed container in the refrigerator.
I thought I’d share this tasty treat before New Year’s! This would be a great drink to serve at any parties that you may be hosting!