Lemon Mimosa Recipe: A Bright, Bubbly Brunch Drink

A lemon mimosa is a sparkling brunch drink made with fresh lemon juice, sparkling wine, and a little simple syrup to balance the citrus. It comes together in minutes, and a splash of club soda keeps the pour light, crisp, and easy to adjust to taste.

Ingredients

1 bottle dry sparkling wine, well chilled: 3 1/4 cups (750 ml). Prosecco, cava, or Champagne-style wine all work; choose a dry or brut bottle so the drink does not become overly sweet.
3/4 cup (180 ml) fresh lemon juice, about 5 to 7 medium lemons, depending on their size and juiciness.
6 tablespoons (90 ml) simple syrup, chilled. Use less for a sharper drink or a little more if your lemons are especially tart.
1/2 cup (120 ml) chilled club soda or sparkling water, for a lighter finish.
1 medium lemon (about 110 g), optional, for thin slices or twists to garnish.

Instructions

Chill everything first. Refrigerate the sparkling wine, club soda, lemon juice, and simple syrup until cold. Cold ingredients help preserve the bubbles, and chilling the glasses is helpful if you have room, but it is not essential. Set out six flutes or small wine glasses.
Juice and strain the lemons. Roll each lemon firmly on the counter under your palm to help release the juice. Cut and squeeze them, then strain the juice through a fine-mesh strainer into a measuring cup to remove seeds and most pulp. Measure 3/4 cup (180 ml); if you have extra, save it for another use rather than adding it all at once.
Balance the lemon. Stir the lemon juice and simple syrup together in a small pitcher. Taste a small spoonful. It should taste bright and tart, but not harsh. If it is too sharp, stir in another teaspoon of syrup; if it tastes too sweet, add a teaspoon of lemon juice. This adjustment is easier before the sparkling wine is added.
Divide the citrus mixture. Pour about 1 1/2 tablespoons (22 ml) of the lemon-and-syrup mixture into each glass. A small measuring cup or jigger makes the servings consistent. For a less tart drink, begin with 1 tablespoon (15 ml) in each glass and keep the remaining mixture nearby for guests who want a stronger lemon flavor.
Add the sparkling wine. Tilt each glass slightly and slowly pour in about 1/2 cup (125 ml) sparkling wine per serving. Pouring down the side of the glass helps limit foam and keeps more carbonation in the drink. Leave a little room at the top rather than filling each flute to the rim.
Finish and serve. Top each glass with about 1 tablespoon (20 ml) club soda, then give each drink one gentle stir with a long spoon. Avoid vigorous mixing, which drives off bubbles. Add a lemon slice or twist if desired and serve promptly. This alcoholic drink is for adults of legal drinking age; enjoy responsibly.

Tips

Use fresh juice when possible. Freshly squeezed lemon gives the mimosa a clean citrus aroma. Bottled lemon juice can work in a pinch, but its flavor may taste sharper or less fragrant. If using it, start with a little less than the measured amount, taste the mixture with the syrup, and adjust gradually.
Choose wine by sweetness, not price or name. A dry, brut sparkling wine balances the syrup and lemon well. A sweeter bottle can make the drink cloying, so reduce the syrup to 3 or 4 tablespoons (45 to 60 ml) if that is what you have. Prosecco tends to taste fruitier, while cava is often crisper; either is suitable.
Keep the bubbles cold and handle them gently. Warm wine foams more readily and loses its sparkle faster. Chill the bottle thoroughly, open it just before serving, and pour slowly. Do not shake the bottle or stir the finished glasses hard.
Make syrup adjustments in small amounts. Lemon acidity varies from fruit to fruit, and the right balance is a matter of taste. Add syrup a teaspoon at a time to the lemon juice. If you do not have simple syrup, dissolve equal parts sugar and hot water, then chill the mixture completely before using it; adding dry sugar directly to a cold drink may leave gritty crystals.

Serving Suggestions

Serve lemon mimosas immediately after mixing, while the sparkling wine is lively. Flutes show off the bubbles and slow their escape somewhat, while small wine glasses are easier to fill and work well for a relaxed brunch. If serving a group, set out the chilled lemon mixture and sparkling wine separately, then assemble each drink as guests are ready. This keeps the last glass as fizzy as the first and lets everyone choose a lighter or more lemon-forward pour.

The drink pairs nicely with savory brunch foods such as a vegetable frittata, smoked salmon toast, quiche, or a simple cheese board. Its acidity also suits buttery pastries and fruit, though very sweet dishes can make the drink seem more tart by comparison. For a no-alcohol option at the same gathering, combine lemon juice and syrup with chilled club soda, then garnish it in the same way. Keep that pitcher separate and clearly identified so guests can choose the version they want.

For neat presentation, cut a thin wheel from the middle of the garnish lemon or use a vegetable peeler to make a strip of zest. A twist releases fragrant oils when gently twisted over the glass. Avoid adding a thick wedge to every flute well in advance: the juice can continue to leach into the drink and alter the balance, while the garnish may crowd the glass.

Variations

Herbal lemon mimosa: Stir a small amount of finely chopped fresh mint or basil into the lemon-and-syrup mixture, then strain it before dividing among the glasses. Start with 4 to 6 mint leaves or 2 small basil leaves for the full batch. The herbs add a fresh, savory aroma without changing the basic proportions.

Berry version: Add 1 tablespoon (15 ml) raspberry or strawberry purée to each glass before pouring in the wine. Strain the purée first if you want a smoother drink. Berries bring sweetness and color, so taste before adding the full amount of syrup; you may need less.

Ginger variation: Replace the club soda with 1/2 cup (120 ml) chilled ginger beer or ginger ale. Ginger beer usually has a stronger, less sweet spice, while ginger ale is milder and sweeter. Reduce the simple syrup if the mixer is sweet, and pour it in last so the drink stays bubbly.

Less-tart or more-tart pours: To make a softer drink, reduce the lemon juice to 1/2 cup (120 ml) and use the same syrup amount. For a sharper, more citrus-forward version, keep the recipe as written and add a small squeeze of lemon to each glass. Adjusting the base before adding wine makes it easier to keep all six servings balanced.

Alcohol-free option: For six servings, mix 3/4 cup (180 ml) lemon juice with 6 tablespoons (90 ml) simple syrup and 3 1/4 cups (750 ml) chilled alcohol-free sparkling wine or sparkling white grape juice. Add the club soda only if you want a lighter drink; sparkling grape juice is often sweeter, so begin with less syrup and adjust to taste.

Storage and Reheating

A lemon mimosa is best assembled just before serving. Once lemon juice, wine, and soda are combined, the drink gradually loses carbonation and its fresh flavor, so there is no good way to restore the original fizz. Do not leave a mixed pitcher at room temperature for more than 2 hours. If you have leftovers, cover them and refrigerate promptly; they are best within 24 hours, though they will be noticeably less bubbly. Reheating is not appropriate for this drink.

To make serving later easier, prepare the lemon juice and syrup mixture up to 24 hours ahead and keep it in a covered container in the refrigerator. Store the sparkling wine unopened and chilled, and open it when you are ready to pour. If the wine bottle has already been opened, reseal it with a sparkling-wine stopper and refrigerate it; use it as soon as possible, since the bubbles fade even when chilled. Wash and cut garnishes close to serving time for the freshest appearance.

Frequently Asked Questions

Can I make lemon mimosas in a pitcher?
Yes, but mix the batch shortly before serving. Stir the lemon juice and syrup together in the pitcher, then slowly add the chilled sparkling wine and club soda. Mix once gently and pour right away. For a longer brunch, keep the citrus mixture and sparkling wine separate and combine smaller batches as needed so the drinks do not go flat.

What sparkling wine is best for a lemon mimosa?
Choose a dry or brut sparkling wine that you enjoy drinking on its own. Prosecco and cava are accessible choices, and Champagne-style sparkling wine also works. The exact region is less important than the sweetness level: a dry bottle leaves room for the lemon and syrup to balance each other.

Can I use bottled lemon juice?
Yes. Bottled juice saves time, but its acidity and flavor can vary, so do not pour in the entire amount without tasting. Mix it with the syrup first and adjust in small increments. Fresh lemon juice is generally more aromatic, especially when the drink is served without other strong flavors.

How do I make the drink less sour?
First, add simple syrup to the lemon juice one teaspoon at a time and taste again. You can also use less lemon mixture per glass, or choose a slightly sweeter sparkling wine. Avoid compensating by adding a large amount of syrup after the wine is in the glass; that can make the drink sweet without removing the sharp citrus edge.

Can I prepare the lemon mixture in advance?
Yes. Combine the strained lemon juice and syrup, cover it, and refrigerate it for up to 24 hours. Stir it before using because the mixture may settle slightly. Keep it separate from the sparkling wine until serving so the bubbles are not lost while it waits.

Do I need to add club soda?
No. It is optional, but it gives the drink a lighter finish and slightly lowers the intensity of the wine and lemon. Omit it for a more concentrated, wine-forward mimosa, or keep it in the recipe for a longer, refreshing brunch pour. Either way, add it just before serving.

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).