A lavender mimosa combines sparkling wine, orange juice, and a lightly floral lavender syrup for a bright, bubbly brunch drink. This version keeps the lavender subtle so it complements the citrus rather than overpowering it; it is an alcoholic drink for adults of legal drinking age, so enjoy responsibly.
Ingredients
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) water
- 1 teaspoon (about 1 g) dried culinary lavender buds
- 1 bottle (750 ml) dry sparkling wine, such as brut prosecco or cava, well chilled
- 1½ cups (360 ml) orange juice, well chilled
- 1 orange, cut into thin half-moons or rounds, for garnish (optional)
- 6 small culinary lavender sprigs, for garnish (optional; use only unsprayed, food-safe flowers)
Instructions
- Make the lavender syrup. Put the sugar and water in a small saucepan. Warm over medium heat, stirring, just until the sugar dissolves and the liquid reaches a gentle simmer, about 3 minutes. Do not boil it hard or cook it until thick; the aim is a pourable syrup.
- Steep and cool. Take the pan off the heat, stir in the dried culinary lavender, and leave it to steep for 10 minutes. Strain through a fine-mesh sieve into a heatproof container, pressing the buds gently but not squeezing them aggressively. Let the syrup cool completely, about 20 minutes. It should be cool before it goes into the sparkling wine.
- Chill the serving glasses if you like. While the syrup cools, put six champagne flutes or small wine glasses in the refrigerator. Measure the orange juice and prepare the orange garnish. Keep the wine and juice cold until you are ready to pour.
- Mix the mimosas. For each glass, add 1 tablespoon (15 ml) of cooled lavender syrup and ¼ cup (60 ml) orange juice. Slowly top with about ½ cup (120 ml) sparkling wine, pouring down the side of the glass to help preserve the bubbles. The bottle size leaves a little room for differences in pours.
- Taste and garnish. Give each glass one gentle stir, only if needed; vigorous stirring makes the drink go flat. Taste a sip and add a little more syrup or juice to an individual glass if desired. Garnish with an orange half-moon or a food-safe lavender sprig and serve immediately.
Tips
- Choose culinary lavender. Use dried lavender labeled for culinary use, not potpourri or ornamental flowers, which may be treated with products not intended for food. Lavender is concentrated: measure the teaspoon rather than estimating a large pinch, and strain after a short steep so the syrup stays gently floral instead of tasting bitter or perfumed.
- Keep everything cold, but do not freeze the wine. Chilled ingredients slow the loss of carbonation and make the drink refreshing without needing ice. If the wine is at room temperature, chill it for several hours first. Ice in the glass melts quickly and dilutes the citrus and lavender, so use it only if you prefer the drink over ice.
- Adjust sweetness by the glass. Orange juice varies in sweetness, as do sparkling wines. Start with the measured syrup, taste, and add more in small amounts. A dry brut wine balances the syrup well; a sweeter sparkling wine may need less syrup. Avoid adding extra syrup to the whole batch before tasting.
- Strain the syrup and cool it fully. Fine lavender pieces can cling to the rim or leave a dusty texture, so use a fine sieve. Hot syrup can warm the juice and flatten the wine. If you are short on time, set the strained syrup container in a bowl of cold water and stir it occasionally, keeping water out of the syrup.
Serving Suggestions
Serve lavender mimosas in champagne flutes, tulip-shaped glasses, or small wine glasses. Flutes show off the rising bubbles, while a slightly wider glass lets the orange aroma come through. Use clean, dry glasses and pour close to serving time; the drink is at its best while the sparkling wine is lively. For a brunch table, set out orange slices and a small pitcher of syrup so guests can adjust their own glasses.
This drink pairs naturally with savory and mildly sweet brunch foods. Try it with a vegetable frittata, smoked salmon on toast, a simple cheese board, or buttery pastries. Its citrus flavor is also a good counterpoint to richer dishes such as quiche or eggs Benedict. Keep the food flavors fairly straightforward if you want the lavender note to remain noticeable; strongly spicy or heavily seasoned foods can overwhelm the delicate floral aroma.
For a gathering, make the syrup in advance and chill the wine and juice separately. You can measure syrup and juice into glasses shortly before guests arrive, but wait to add the sparkling wine until each serving is poured. A pitcher is convenient, but mixing a large batch well ahead of time causes the bubbles to fade. If you do serve from a pitcher, combine the chilled juice and syrup first, then add the wine just before serving and pour gently.
Variations
Use another sparkling wine. Brut prosecco is a soft, approachable option, while cava often tastes a little drier and can bring a crisp, savory edge. Champagne works too, though it is not necessary for a good mimosa. Choose a dry bottle if you want the lavender syrup and orange juice to supply most of the sweetness. Non-brut styles can work, but begin with less syrup and adjust after tasting.
Change the citrus. Replace up to half of the orange juice with fresh grapefruit juice for a more tart, gently bitter drink. Blood orange juice gives a deeper color and a slightly berry-like impression; regular orange juice is the easiest and most familiar choice. Freshly squeezed juice can be pulpy, so strain it if you prefer a smooth drink. Whichever juice you use, keep it cold and taste before adding extra syrup.
Make it less sweet or more floral. For a drier glass, reduce the syrup to 2 teaspoons (10 ml) and add a little more sparkling wine. For a stronger lavender aroma, steep the syrup for up to 12 minutes, tasting a small amount before straining; longer steeping can become soapy or bitter, especially with finely broken buds. Do not increase the amount of lavender dramatically to intensify the flavor.
Offer a nonalcoholic version. Replace the sparkling wine with chilled nonalcoholic sparkling wine or plain sparkling water. The former tends to give a closer wine-like profile, while sparkling water makes a lighter citrus spritz. Add the bubbles at the last moment, and start with 2 teaspoons of syrup per glass because some nonalcoholic sparkling drinks are already sweet. Keep the same orange juice quantity and adjust to taste.
Storage and Reheating
Assembled mimosas are best served immediately. If a glass or pitcher has been left out, refrigerate it within 2 hours, but expect the wine to lose much of its carbonation; the flavor will still be drinkable, though the texture will be flatter. Do not try to restore the bubbles by reheating. This is a chilled drink, and heating it would spoil its intended character.
Store leftover lavender syrup separately in a clean, covered container in the refrigerator and use it within 1 week for best flavor. Refrigerate it within 2 hours of making it, and discard it if it develops an off smell, unexpected cloudiness, or signs of spoilage. Keep the sparkling wine sealed and refrigerated according to its label; once opened, use a sparkling-wine stopper and enjoy it as soon as practical, since the bubbles fade over time. Orange juice should also be refrigerated and used according to its package guidance.
Frequently Asked Questions
Can I make lavender mimosa syrup ahead?
Yes. Make the syrup up to 1 week ahead, cool it completely, and keep it covered in the refrigerator. It may thicken slightly when cold; that is normal. Let the amount you need sit at room temperature briefly or stir it before measuring, then keep the rest refrigerated. Do not add warm syrup to cold sparkling wine.
How much lavender syrup should I use per glass?
Start with 1 tablespoon (15 ml) per serving, which makes a gently floral drink with the quantities here. If your orange juice is sweet or your sparkling wine is not very dry, use 2 teaspoons (10 ml) instead. You can add a little more after tasting, but too much lavender syrup quickly competes with the citrus.
Can I use fresh lavender instead of dried?
Fresh culinary lavender can work, but its flavor strength varies with the variety and freshness. Use a small, food-safe sprig, steep briefly, and taste the syrup before straining. Avoid flowers from a florist, garden center, or roadside planting unless you know they are edible and have not been treated with pesticides. Dried culinary buds are more consistent for this recipe.
What can I use if I do not have lavender?
You can leave the lavender out and make a classic orange-juice-and-sparkling-wine mimosa, or use a small amount of rosemary syrup for a more herbal drink. Rosemary tastes sharper and more savory than lavender, so use it sparingly. Plain simple syrup is another option if you only need extra sweetness, though it will not add a floral note.
Can I mix a pitcher for a crowd?
Yes, but mix it close to serving time. Stir the measured lavender syrup and orange juice together in a chilled pitcher, then gently add the chilled sparkling wine just before guests are ready to drink. Pour slowly and avoid stirring repeatedly. For the best fizz, you can also set out the juice-syrup mixture and let each person top a glass with sparkling wine.
Why does my lavender mimosa taste bitter or soapy?
The syrup may have steeped too long, contained too much lavender, or been made with non-culinary flowers. Lavender’s flavor is potent, so begin with the measured teaspoon and strain after 10 minutes. Bitterness can also come from pressing the buds hard through the sieve. If the syrup tastes harsh on its own, make a fresh, milder batch rather than trying to cover it with extra juice.
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