A hibiscus mimosa is a sparkling brunch drink made with orange juice, bubbly wine, and a tart, ruby-red hibiscus syrup. The floral syrup gives the familiar citrus cocktail a vivid color and a gently tangy finish, while keeping the method simple enough to prepare for a group.
Ingredients
- 1/2 cup (120 ml) water
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (10 g) dried hibiscus flowers, also called flor de Jamaica
- 1 strip orange peel, about 2 inches (5 cm) long, optional
- 1 1/8 cups (270 ml) chilled orange juice, preferably pulp-free for a smooth pour
- 2 1/4 cups (540 ml) chilled dry sparkling wine, such as brut Champagne, prosecco, or cava
- 6 thin orange slices or 6 small hibiscus flowers for garnish, optional
Instructions
- Make the hibiscus syrup. Put the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the liquid just reaches a gentle simmer, about 4 to 5 minutes. Do not let it boil vigorously; a brief gentle simmer is enough to make the syrup and avoids reducing it too far.
- Steep the flowers. Take the pan off the heat and stir in the dried hibiscus and optional strip of orange peel. Leave it to steep for 10 minutes. The liquid will become a deep red color and take on a tart, floral flavor. Taste a cooled drop if you like: a longer steep can make it more intense and a little more tannic.
- Strain and cool. Pour the syrup through a fine-mesh strainer into a heatproof cup or small jar, pressing the flowers gently with a spoon to release their liquid. Discard the flowers and orange peel. Let the syrup cool for 15 minutes, then refrigerate it if you are not assembling the drinks right away. The syrup should be cool before it meets the sparkling wine so it does not warm the drink or flatten the bubbles.
- Build each mimosa. For each of six chilled flutes, add 1 tablespoon (15 ml) hibiscus syrup and 3 tablespoons (45 ml) chilled orange juice. Slowly top with 6 tablespoons (90 ml) sparkling wine, pouring down the inside of the glass to limit foaming. These proportions make a balanced, approximately 5-ounce drink; adjust the amount of wine slightly to suit the glass.
- Finish and serve. Give each drink one very gentle stir only if the syrup is sitting at the bottom. Add an orange slice or hibiscus flower, if using, and serve immediately while the wine is still lively. This drink is for adults of legal drinking age; enjoy responsibly.
Tips
- Keep everything cold. Chill the juice, sparkling wine, and serving glasses before mixing. Cold ingredients help preserve the wine’s carbonation and make the drink refreshing without needing ice, which would dilute the citrus and floral flavors as it melts.
- Choose dried culinary hibiscus. Dried hibiscus is sold as flor de Jamaica in many Latin American grocery stores and as hibiscus tea flowers in some tea shops. Use plain dried flowers rather than a pre-sweetened tea blend, which may contain additional flavorings or sugar that make the syrup harder to balance. If whole flowers are unavailable, one unsweetened hibiscus tea bag can work, but the color and flavor may be milder; steep it in the hot syrup and taste before straining.
- Use a dry sparkling wine. Brut is a useful choice because the syrup and orange juice already contribute sweetness. A sweeter wine can make the cocktail cloying, so reduce the syrup to 2 teaspoons (10 ml) per glass if that is what you have. Stir the syrup into the juice before adding wine so it disperses without vigorous mixing.
- Strain carefully and avoid over-steeping. Fine particles can settle in the finished drink, so use a fine-mesh strainer. A 10-minute steep gives a clear, tart syrup; leaving hibiscus in much longer can bring out a stronger, more astringent note. If the finished mimosa tastes too sharp, add a little more orange juice rather than extra syrup.
Serving Suggestions
Serve hibiscus mimosas freshly mixed in chilled champagne flutes or small wine glasses. The red-pink color looks especially striking against clear glass, and a thin orange wheel on the rim makes the citrus in the drink easy to recognize. For a simple garnish, use a narrow strip of orange peel instead of a slice; twist it over the glass to release its aroma, then tuck it alongside the rim.
This drink suits a brunch spread with savory and lightly sweet foods: eggs, quiche, breakfast potatoes, smoked salmon, fresh fruit, or pastries. Because it is both citrusy and floral, it also works with fruit salad, yogurt bowls, and mild cheeses. If serving a group, set out the chilled juice, syrup, and wine separately with a small measure or tablespoon, then let guests assemble their own drinks. Keep the wine chilled between pours and mix each glass just before serving rather than making a pitcher in advance.
Variations
Less sweet: Start with 2 teaspoons (10 ml) syrup per glass, then add more only after tasting. A squeeze of fresh lemon can sharpen the drink, though it makes the orange flavor less prominent. For a softer tartness, use a little less hibiscus in the syrup rather than adding more sugar.
Alcohol-free: Replace the sparkling wine with chilled nonalcoholic sparkling wine or plain sparkling water. Nonalcoholic sparkling wine keeps the wine-like character; sparkling water makes a lighter, more citrus-forward drink. Add the bubbles slowly and serve right away, since either option will lose carbonation after pouring.
Grapefruit or blood orange: Swap up to half of the orange juice for grapefruit juice for a bittersweet edge, or use blood orange juice when it is available for a deeper color and berry-like citrus note. Taste before pouring, because both alternatives can vary in sweetness and acidity.
Ginger-hibiscus: Add a thin slice of fresh ginger to the syrup while the hibiscus steeps, then strain it out. Ginger adds a warm, peppery aroma that pairs well with orange. For a gentle result, use one thin slice; several slices or a longer steep will make the ginger more assertive.
Storage and Reheating
Hibiscus mimosas are best assembled and served immediately. Once mixed, the sparkling wine begins to lose its bubbles, and the juice and syrup may settle; refrigerating a finished drink will not restore its fizz. If a glass has been sitting for more than a short serving period, it is usually better to make a fresh one than to try to revive it. There is no reheating step for this cold cocktail.
Store leftover strained syrup in a clean, covered container in the refrigerator and use it within 5 to 7 days for the freshest flavor. Refrigerate it within 2 hours of making it, and do not leave it at room temperature for extended storage. The syrup can be frozen in a freezer-safe container for up to 2 months; leave a little room at the top for expansion and thaw it in the refrigerator before using. Keep leftover orange juice refrigerated according to its package directions. Open sparkling wine should be recapped with a sparkling-wine stopper, refrigerated, and used as soon as possible, ideally within 1 to 2 days, though it will gradually lose carbonation.
Frequently Asked Questions
Can I make hibiscus mimosa syrup ahead?
Yes. Prepare and strain the syrup up to 5 to 7 days ahead, cool it, and store it covered in the refrigerator. Measure it while cold, and keep the juice and wine chilled too. Assemble the glasses shortly before serving; mixing the full batch early makes the wine go flat.
What does hibiscus taste like in a mimosa?
Hibiscus is tart and floral, with a cranberry-like sharpness that balances sweet orange juice. In this recipe it should add a clear tang and color without overwhelming the citrus. If the flavor feels too strong, use less syrup per glass or shorten the steep next time.
Can I use hibiscus tea instead of dried flowers?
Yes, provided it is unsweetened hibiscus tea without other strong flavors. Use one tea bag in place of the flowers and steep it in the hot syrup for about 5 to 10 minutes, checking the taste as it infuses. Tea bags can produce a lighter syrup than loose flowers, so you may need a little more per drink.
Which sparkling wine works best?
A dry brut sparkling wine keeps the cocktail balanced, but Champagne, prosecco, and cava are all suitable. Champagne tends to be more toasty, while prosecco can taste fruitier; choose a bottle whose flavor you enjoy on its own. Avoid very sweet sparkling wine unless you reduce the hibiscus syrup.
Can I make a pitcher for a party?
You can combine the hibiscus syrup and orange juice in a pitcher and keep that base refrigerated, but wait to add sparkling wine until guests are ready to drink. Pour the wine slowly into the chilled base, or add it to each glass individually. A pitcher that sits with wine in it will quickly lose much of its sparkle.
What if my hibiscus syrup is too tart?
For the current batch, use a smaller measure of syrup in each glass and make up the difference with orange juice. For a future batch, steep the flowers for less time or add a little more sugar to the syrup while it is still warm. Change one thing at a time so the floral taste remains noticeable.
Related
- Eggnog Shots Recipe: Creamy, Spiced Holiday Party Sips
- Eggnog Scones Recipe with Nutmeg Glaze
- Eggnog Baking: A Moist, Spiced Eggnog Pound Cake Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).