These Strawberry Guava Mimosas are an ideal summer brunch cocktail. Sweet guava nectar is blended with ripe strawberries and then paired with an extra-dry sparkling rosé for a bright, fruity, and bubbly drink.
Sweetness of sparkling wines
Sweetness labels on sparkling wines can be confusing. Common categories are extra brut, brut, extra dry, dry, and demi-sec. Contrary to what the name implies, “extra dry” is slightly sweet compared with the very dry extra brut. Extra brut has almost no residual sugar, while demi-sec is noticeably sweet. Extra-dry sparkling wines usually contain some extra sugar (around 12 g/L), which makes them crisp with a light sweetness — a great match for the fruity profile of this mimosa.
Strawberry Guava Mimosa ingredients
Fresh strawberries: Strawberries are pureed with guava nectar and strained through a fine-mesh sieve to remove seeds and excess pulp for a smooth mixer.
Guava nectar: A rich, sweet juice made from guavas. Good quality guava juice works well too. Chill it before assembling the cocktails.
Rosé sparkling wine: Use an extra-dry sparkling rosé to balance sweetness and bubbles. Sparkling rosé brings a fruity undertone and is often more affordable than Champagne.
Mimosa ratio
The classic mimosa ratio is 1:1 — 50% sparkling wine and 50% juice. Adjust to taste: increase sparkling wine for a drier drink or add more juice for a sweeter, lower-alcohol option.
Tips for the perfect Strawberry Guava Mimosa
• Keep everything well chilled. Cold juice and wine preserve bubbles and freshness.
• Use champagne flutes. Their shape helps keep the carbonation and enhances presentation.
• Pour at an angle. Pour sparkling wine into the glass at about 45° to minimize foam and maintain effervescence.
• Avoid stirring. Stirring reduces carbonation — gently layer the guava-strawberry mixture over the wine instead.
Get the Recipe:
Strawberry Guava Mimosas
5 minutes
5 minutes
Pin
Rate
Ingredients
- 1 ½ cups Halved strawberries, leaves removed
- 1 ½ cups Guava nectar or juice, well chilled
- 750 mL (25.4 oz) bottle extra-dry sparkling rosé, well chilled
Equipment
-
Blender
Instructions
-
Combine the halved strawberries and guava nectar in a blender and process until smooth. Pour the puree through a fine-mesh sieve to remove seeds and excess pulp.
-
Fill champagne flutes about halfway with chilled sparkling rosé. Once the bubbles settle slightly, gently top with the strained strawberry-guava mixture. Serve immediately.
Tried this recipe?Rate the recipe and leave a comment!