Strawberry Cream Mimosa

Bubbly sparkling champagne with refreshing raspberry and strawberry frozen cream sweetened with Sweet'N Low make this the ultimate brunch beverage.

Course Drinks

Cook Time 20

Total Time 20

Servings servings

Calories 87kcal

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 sugar or sweetener into the berries. Be sure to taste the berries, as some are sweeter than others, and then adjust the sweetness to the desired taste.
Using a spatula, stir sugar or sweetener 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.
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 glasses and add cubes.

Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted
*Sparkling champagne or sparkling wine