Cocktail: Strawberry Cream Mimosa
As you all know, I love a good cocktail, but even more so I love a beautiful cocktail made with champagne that I can feel luxuriously fabulous as I drink it!
This sparkling champagne mimosa definitely foot the bill, made with refreshing raspberry and strawberry frozen cream is delicious and beautiful, perfect for brunch.
- 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)
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.
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.
When ready to serve, pour champagne into glass and add cubes.
Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted
*Sparkling champagne or sparkling wine
With its bright pink color, this sweet and creamy drink will brighten any occasion.