Mother's Day Mimosas
Ingredients:
For the Lemon + Lavender Mimosa (makes 9 mimosas)
- 2 cups water (divided)
- 1 cup sugar (packed)
- 2 tbsp dried lavender ((culinary grade))
- 2 cups lemon juice (preferably freshly squeezed)
- 1 bottle Harry & David® Sparkling Wine
- Fresh lavender (for garnish)
- Lemon slices (for garnish)
For the Peach + Thyme Mimosa (makes 4 mimosas)
- ½ cup water
- ⅓ cup sugar
- 2 sprigs fresh thyme
- 2 Harry & David® Oregold® Peaches (peeled, pitted, quartered (if the peaches are too large, use just one))
- 1 bottle Harry & David® Sparkling Wine
For the Pear + Rosemary Mimosa (makes 1 mimosa)
- 2 parts Harry & David® Sparkling Wine
- 1 part pear juice
- 1 sprig rosemary (for garnish)
- 1 slice Harry & David® Royal Riviera Pear (for garnish)
Instructions:
For the Lemon + Lavender mimosas
- in a medium, heavy-bottomed pot, combine 1 cup water with the sugar. Place over medium-high heat and bring mixture to a boil, stirring often to dissolve sugar. Reduce heat to medium-low and add the dried lavender. Stir and simmer for 1 minute. Turn off heat, cover, and allow lavender to steep and syrup to cool; 20 minutes.
- Strain syrup and discard the lavender. Place strained syrup in the fridge to chill completely; around 30 minutes.
- In a pitcher combine chilled, freshly squeezed lemon juice with the lavender simple syrup. Stir thoroughly to combine. Stir in the remaining 1 cup of cold, filtered water. Place in the fridge until cocktails are ready to be made.
- When ready to serve, fill each glass with about 1/3 cup of sparkling wine. Top with 1/3 cup of the chilled lemon-lavender-ade. Garnish with a sprig of fresh lavender or a lemon slice. Serve immediately.
For the Peach + Thyme mimosas
- in a small saucepan, combine water, sugar, and sprigs of thyme. Bring mixture to a boil; lower to a simmer and continue to cook for 5 minutes. Remove from heat, stir, and completely cool in the refrigerator; about 15 minutes. Remove sprigs of thyme and pour the syrup into a blender. Add the peaches; purée mixture until combined and smooth. Divide the peach purée evenly between 4 glasses. Pour sparkling wine into each glass, and serve.
For the Pear + Rosemary mimosa
- combine all ingredients into a chilled mimosa glass, garnish with a slice of pear and sprig of rosemary.