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Cranberry Sparkling Mimosa

This festive mimosa features homemade cranberry syrup infused with fresh cranberries and citrus zest, combined with bubbly champagne for a refreshing, tart-sweet drink. The syrup's deep ruby color and vibrant flavor create an eye-catching presentation, while the effervescent champagne adds a lively, bubbly texture. Perfect for brunch or holiday celebrations, it balances tartness and sweetness with a bright, sparkling finish.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cup fresh cranberries or frozen, thawed
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon lemon zest freshly grated
  • 1 bottle 750ml champagne or sparkling wine chilled
  • optional fresh cranberries or lemon twist for garnish

Equipment

  • Small saucepan
  • Fine mesh strainer
  • Measuring spoons
  • Glassware

Method
 

  1. Combine cranberries, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, allowing the cranberries to start bursting and releasing their juice, while the syrup thickens slightly, filling the kitchen with a sweet-tart aroma.
  2. Stir occasionally and cook for about 10-15 minutes, until the syrup turns a deep ruby red and the cranberries are soft and swollen. Remove from heat and let it cool slightly.
  3. Strain the syrup through a fine mesh strainer into a bowl or jar, pressing lightly to extract all the flavorful liquid. Discard the solids and let the syrup cool completely in the fridge.
  4. Fill each champagne flute with 1-2 tablespoons of the cooled cranberry syrup, adding a touch of lemon zest for brightness if desired.
  5. Gently top each glass with chilled champagne or sparkling wine, pouring slowly to preserve the bubbles and prevent overflow.
  6. For an elegant finish, garnish each drink with a few fresh cranberries or a twist of lemon peel to enhance the festive look and aroma.

Notes

Make the cranberry syrup ahead of time and store in the fridge for up to a week. Assemble drinks just before serving for the freshest bubbles and brightest flavor.