Creamy Strawberry Mimosa (Print Version)
# Ingredients:
→ Base
01 -
1 tbsp honey
02 -
150g sugar or 6-7 sweetener packets
03 -
300g strawberries, fresh or frozen
04 -
680g frozen raspberries
→ Cream mixture
05 -
1 tsp vanilla extract (real, not imitation)
06 -
240ml half-and-half cream
→ For serving
07 -
2 bottles of bubbly champagne
# Instructions:
01 -
In a saucepan over medium-low heat, toss in raspberries and strawberries. Let them break down into a juicy mixture for about 10 minutes.
02 -
Mix in sugar or sweetener, tasting and adjusting based on the berries' sweetness. Stir it all together, then drizzle in the honey. Keep cooking for 5 more minutes.
03 -
Take the pan off the heat and let it cool for a few minutes. Move everything into a blender and blend until creamy.
04 -
Set a fine strainer on top of a measuring cup and pour the fruit mix through in portions. Gently tap the strainer to help the liquid pass through, and scoop leftover seeds into a container as you go.
05 -
Pour a little cream through the strainer onto the seeds to squeeze out any extra berry juice. Stir the rest of the cream with the berry mix, then add the vanilla and stir again.
06 -
Spoon the mixture into ice cube molds or a freezer-safe dish, then freeze it solid for at least 4 hours.
07 -
Fill your glasses with champagne, then drop in the berry-cream ice cubes to create a fancy bubbly drink.
# Notes:
01 -
To skip the alcohol, swap out champagne for sparkling water or a bubbly cider that's non-alcoholic.
02 -
As the berry cubes melt, you'll see a colorful swirl and the flavors will keep changing.