OK – so I admit, I got completely sucked into some of the beautiful photos of Raspberry Cream Mimosas that have recently been shared across the internet and Instagram. While I am not typically a fan of cream in my adult beverages, these cocktails looked so gorgeous, I knew I absolutely HAD to test them out to see if they were worthy of inclusion in my New Year’s Eve menu this year. I can definitely say that Creamsicle Mimosas will be helping me to ring in 2016!
A cursory look at the instructions showed that they were fairly easy to whip up, and never being one to do something halfway, I decided to test out a few other fruit flavors in addition to the aforementioned raspberry to see which one was my favorite. Well, let me tell you that I was quite pleasantly surprised! I really enjoyed all three portrayals of the recipe (I made raspberry, strawberry, and cherry), but must admit that the original raspberry was probably my favorite. The strawberry version of the Creamsicle Mimosas looked exactly like a milkshake and was absolutely beautiful.
The only thing about these fruit Creamsicle Mimosas is that they look like they will be very sweet, so it can be somewhat off-putting because they are much, much drier than you expect. You can always temper that by adding more sugar to the fruit syrup or even adding simple syrup directly to the cocktail though, so feel free to adjust as needed for your individual taste.
Creamsicle Mimosas
Recipe adapted from Cooks with Cocktails
Ingredients:
- 1 bag of frozen fruit of your choice (12-16 ounces depending on the fruit type)
- ¼ to ½ cup of sugar depending on the sweetness of the fruit and your personal preference
- 1 cup cream
- Sparkling wine
- Glass: Champagne flute
Instructions:
- Pour the frozen fruit into a medium sized pot and bring to a simmer over medium-low heat, stirring occasionally. (This should take approximately 8-10 minutes.) Using a potato masher, crush the fruit thoroughly so that there aren’t any large chucks remaining. Add the sugar according to taste, stirring well to incorporate. Return to a low boil until the fruit starts to break down (approximately 5-7 minutes). Remove from heat and allow to cool.
- Using a fine mesh sieve, strain the fruit mixture into a freezer safe container to remove the seeds and any pieces of fruit that didn’t break down. Use a spoon to press down on the fruit against the sieve to extract as much liquid as possible. (I usually do this in batches.) Discard the fruit and seeds in the strainer.
- Pour in the cream into your freezer container and stir well. Cover and place in the freezer for at least 6 hours.
- To make the Creamsicle Mimosa, place 2 spoonful’s of the fruit cream mixture in the bottom of a champagne flute. (I found that my fruit mixture was frozen SOLID, so I put it in the microwave on low for a few seconds to soften it enough to spoon. You can avoid this by removing your container of fruit cream from the freezer at least 20 minutes before you want to use it.)
- Pour sparkling wine into your flute until it is approximately halfway full. Stir with a teaspoon to dissolve the mixture into the sparkling wine. Then top off with more sparkling wine. If you have any fresh fruit of the same variety used in the cocktail, you can use that for a garnish. Otherwise, a mint sprig looks festive too!
