Mimosa Recipe With Fresh Fruit for a Bright Brunch

A mimosa is a brunch cocktail made by combining sparkling wine with orange juice, then serving it cold, often with fresh fruit. This version keeps the familiar citrus-and-bubbles balance and adds strawberries and peach for juicy, colorful bites in the glass.

Ingredients

1 bottle dry sparkling wine, well chilled (25.4 fl oz / 750 ml); prosecco, cava, or another dry sparkling wine works.
1½ cups (360 ml) freshly squeezed orange juice, from about 5 to 6 large oranges (approximately 2 lb / 900 g). Use ripe, juicy oranges for the best flavor.
1 cup (150 g) strawberries, hulled and cut into small pieces.
1 medium ripe peach, about 5 oz (150 g), pitted and diced into small pieces.
6 thin orange half-moons, about 1 small orange (5 oz / 140 g), for garnish.
6 small mint sprigs, about 2 g, optional, for garnish.

Instructions

Start with cold ingredients. Use sparkling wine and orange juice that are already well chilled; cold ingredients help keep the drink lively and reduce excess foaming. If they are not cold, refrigerate them ahead of time. The 15-minute preparation time assumes the wine and juice are chilled before you begin.
Wash and prepare the fruit. Rinse the oranges, strawberries, peach, and mint under cool running water and dry them. Squeeze enough oranges to measure 1½ cups (360 ml) of juice. If you prefer a smoother drink, pour the juice through a fine-mesh strainer to remove pulp. Hull and cut the strawberries, pit and dice the peach, and slice the remaining orange into half-moons.
Set out six glasses. Champagne flutes show off the bubbles, but small wine glasses or coupes also work. Divide the strawberries and peach among the glasses, keeping the pieces small enough to fit comfortably and be picked up with a spoon or cocktail pick.
Add the juice. Pour ¼ cup (60 ml) orange juice into each glass. This gives each serving a bright citrus base without overwhelming the sparkling wine. For a less pulpy drink, pour slowly so any settled pulp stays in the jug.
Top with sparkling wine. Slowly pour about ⅔ cup (125 ml) chilled sparkling wine into each glass, aiming down the inside wall of the glass to limit foam. Pause if the bubbles rise toward the rim, then continue once they settle. Do not shake or stir vigorously; a gentle swirl is enough to combine the juice and wine while preserving the fizz.
Garnish and serve right away. Add an orange half-moon to each glass and, if using, a small mint sprig. Serve while the wine is still bubbly, with a small spoon or cocktail pick for the fruit.

Tips

Choose dry sparkling wine. A brut or extra-dry bottle balances the sweetness of ripe oranges and fruit. If you use a sweeter wine, taste the orange juice first and reduce it slightly if the finished drink would be too sweet. There is no need for an expensive bottle, but avoid wine that tastes flat or unpleasant on its own.
Keep everything cold, not frozen. Chilled juice and wine preserve the crisp, refreshing character without watering the drink down. Don’t add ice to the glasses: it melts into the juice and wine, diluting the flavor and softening the bubbles.
Cut fruit small and add it just before pouring. Large pieces can be awkward in a flute, while fruit added too early may sink, soften, or release extra juice. Small dice give each sip a little fruit without blocking the glass opening.
Adjust the pulp and sweetness to taste. Strain the fresh juice for a clear, delicate drink, or leave some pulp in for a more rustic texture. If the oranges are tart, add a little more juice to each glass; if they are very sweet, use a touch less. Avoid adding sugar until you taste the finished combination.

Serving Suggestions

Serve these mimosas immediately after pouring, while the bubbles are most noticeable. Set out the wine, juice, cut fruit, and glasses separately if guests are arriving at different times, then let each person assemble a drink. This is more reliable than pouring a whole pitcher well ahead: sparkling wine gradually loses carbonation once it is mixed and exposed to air. For a small gathering, keep the unopened bottle and the juice in the refrigerator and replenish glasses in batches.

The fruit makes the drink a natural match for a brunch table with pastries, toast, eggs, or a savory breakfast casserole. It also works alongside a simple fruit plate, yogurt, or lightly sweet baked goods. Since the drink already has citrus and ripe fruit, dishes with very strong sweetness can make it taste less balanced. Offer water and nonalcoholic drinks alongside it, and make clear that the sparkling wine contains alcohol. This cocktail is for adults of legal drinking age; please drink responsibly.

Variations

Use other fresh fruit. Replace the strawberries or peach with 1 cup (150 g) of diced ripe pear, raspberries, blueberries, or seedless grapes cut in half. Choose fruit that is ripe but still holds its shape. Watermelon can work, but its extra juice may make the drink thinner, so use a smaller amount. Keep orange juice as the main juice if you want the classic mimosa profile.

Try a different citrus juice. Replace up to half of the orange juice with ¾ cup (180 ml) fresh grapefruit, blood orange, or tangerine juice. Grapefruit makes the drink more tart and slightly bitter; tangerine and blood orange give it a sweeter, more pronounced citrus flavor. Taste the juice before pouring, since different varieties vary in sweetness and acidity.

Make a nonalcoholic version. Replace the sparkling wine with 4 cups (960 ml) chilled nonalcoholic sparkling wine or unsweetened sparkling water. Nonalcoholic sparkling wine gives a closer wine-like flavor, while sparkling water makes a lighter, simpler citrus spritz. Pour it slowly just as you would the wine, and serve promptly so the bubbles last.

Make a small pitcher for immediate serving. For six servings, combine the 1½ cups (360 ml) orange juice and fruit in a chilled pitcher, then gently add the 750 ml bottle of sparkling wine just before guests are ready. Pour at once and avoid stirring repeatedly. Individual glasses offer better control over foam and fruit portions, but the pitcher method is convenient when everyone is ready to drink together.

Storage and Reheating

A fully assembled mimosa is best enjoyed immediately. The fruit continues to release juice, and the sparkling wine loses its fizz, so storing mixed leftovers is not recommended. If the glasses have been sitting out, refrigerate them within 2 hours; discard any that have been left at room temperature longer. Reheating is not appropriate for this cold cocktail.

Store unused fresh orange juice in a clean, covered container in the refrigerator and use it within 2 to 3 days for the freshest flavor. Keep cut strawberries and peach covered in the refrigerator and use them within a day; discard fruit that smells off or has become unusually soft. Refrigerate leftover sparkling wine promptly with a sparkling-wine stopper. Its carbonation will fade after opening, so it is usually best used within 1 to 2 days, though it can remain suitable for mixing after it has become less fizzy. For the next round, combine only what you plan to serve.

Frequently Asked Questions

What is the best ratio of sparkling wine to orange juice?

This recipe uses about two parts sparkling wine to one part orange juice, a common balance that keeps the mimosa bubbly while giving it clear citrus flavor. You can use equal parts for a softer, more juice-forward drink, or add a little extra sparkling wine for a drier result. Pour one glass first and adjust the next to suit your taste.

Can I make mimosas with bottled orange juice?

Yes. Choose chilled, unsweetened orange juice, ideally without added flavorings, and use the same 1½ cups (360 ml) quantity. Freshly squeezed juice usually tastes brighter and may have more pulp, but bottled juice is convenient and gives a consistent result. Taste it before mixing because some bottled juices are sweeter than fresh juice.

Can I make these mimosas ahead of time?

You can squeeze and refrigerate the orange juice, wash the fruit, and cut the strawberries and peach ahead. Keep the juice and covered fruit in separate containers in the refrigerator, then assemble the drinks just before serving. Do not combine the sparkling wine with the juice hours in advance; the bubbles will fade, and the fruit can become soft.

Which sparkling wine should I use?

Use a chilled dry sparkling wine labeled brut or extra dry. Prosecco often tastes fruitier, cava can be crisp and more savory, and other dry sparkling wines can also work well. The recipe does not require Champagne specifically; the important points are that the wine is sparkling, dry enough to balance the fruit, and pleasant to drink.

Can I use frozen fruit?

Fresh fruit gives the best texture here, but thawed frozen fruit can work if fresh options are unavailable. Thaw it in the refrigerator, drain excess liquid, and use small pieces. Frozen fruit placed directly in the glass will chill the drink but can release water as it melts, so it may dilute the juice and wine.

How do I keep the drink from foaming over?

Use chilled ingredients and pour the sparkling wine slowly down the side of each glass rather than straight onto the juice. Leave room at the top, pause if the foam rises, and continue when it settles. A clean, grease-free glass also helps the bubbles behave consistently. Avoid shaking or vigorously stirring the drink.

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