Mothers Day Strawberry Mimosa (Print Version)

A refreshing blend of strawberries, citrus, and sparkling water for a bright, bubbly brunch drink.

# Components:

→ Fruit Purée

01 - 1 cup fresh strawberries, hulled and sliced
02 - 1 tablespoon honey or agave syrup, optional
03 - 2 teaspoons fresh lemon juice

→ Mocktail Base

04 - 2 cups orange juice, chilled
05 - 2 cups sparkling water or club soda, chilled

→ Garnish

06 - 4 fresh strawberry slices
07 - 4 orange slices
08 - Fresh mint sprigs, optional

# Directions:

01 - In a blender, combine strawberries, honey or agave, and lemon juice. Blend until smooth.
02 - Strain the purée through a fine mesh sieve into a bowl or pitcher to remove seeds, pressing with a spoon.
03 - Divide the strawberry purée evenly among 4 champagne flutes or glasses.
04 - Pour 1/2 cup orange juice into each glass over the purée.
05 - Top each glass with 1/2 cup sparkling water or club soda. Stir gently to combine.
06 - Garnish with strawberry slices, orange slices, and mint sprigs as desired. Serve immediately.

# Expert Advice:

01 -
  • You can make a whole batch in under ten minutes, leaving you time to actually enjoy your guests instead of being stuck in the kitchen.
  • There's something grown-up and elegant about serving these in champagne flutes, even though they're completely alcohol-free and kid-approved.
  • Fresh strawberries and citrus mean these taste like spring in a glass, refreshing and naturally sweet without that cloying syrup taste.
02 -
  • If you don't chill your juices and sparkling water ahead of time, your beautiful mocktails will become lukewarm and sad within minutes, so this prep step is non-negotiable.
  • Fresh strawberry seeds are going to try to sneak through your sieve no matter how fine the mesh is, but pressing gently rather than aggressively helps tremendously and keeps your drink smooth.
03 -
  • If you don't have fresh strawberries, frozen ones work beautifully as long as you thaw them completely and drain off excess water before blending, which I discovered when my farmers market closed early one spring.
  • The secret to these tasting restaurant-quality is using freshly squeezed orange juice instead of the bottled kind—yes, it's more work, but your taste buds will thank you every single time.
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