Brunch in style with a bold passion fruit and mint mimosa that is perfect for highlighting fresh spring herbs.
Food and family are among the most important things in my life and when the two come together, well that’s just a beautiful thing. With the frigid winter behind us and a warm, sunny Sunday on the forecast, my family and I got together for a backyard brunch. A quintessential part of brunch of course revolves around the cocktails and mimosas were on the menu.
Mint grows like wild flowers in my parents North Jersey back yard and sparked the inspiration for my Passion Fruit Mint Mimosas. I picked up a few passion fruits from a local Whole Foods (these tropical beauties are also available via FreshDirect) to make fresh juice, grabbed mint from the backyard, popped open a bottle of Prosecco and said ‘hello!’ to our Passion Fruit Mint Mimosas. Enjoy!
For Passion Fruit Mimosa
- Fresh passion Fruit Juice Goya passion fruit juice also works well!
- 1 bottle Prosecco
- Fresh mint
For Passion Fruit Juice
- 3 whole passion fruits
- Agave or sweetener of your choice
For the Passion Fruit Mint Mimosa
- Fill champagne flute ¾ full with prosecco
- Top with fresh passion fruit juice*
- Gently ‘slap’ mint on hand and add to champagne flute for garnish
For the Passion Fruit Juice (approximately 5 cups)
- Cut passion fruits in half, scoop pulp in to blender (I used my NutriBullet)
- Lightly pulse until seeds start to separate
- Double strain to remove seeds, add seedless passion fruit back to blender
- Add 4 ½ c. water + 2 Tbsp. agave (add more to personal preference) to blender and blend until all contents are smooth
- Pour in to resalable container and store in fridge for up to 1 week, enjoy!
Born in to a family immersed in the food and beverage world, good food and drink have always been a major part of Lia's life. She's been cooking since she was old enough to hold a wooden spoon and mixing cocktails since the time she turned err... 21! Since graduating college, Lia's had her hands in the food and beverage industry. Currently working as an NY-based Spirits Publicist by day, Lia spends her free time exploring the cocktail and culinary world in the Big Apple or cooking and shaking things up at home for friends and family.