Ready to upgrade your mimosa game?
Meet the Lemosa: a cheeky twist on the brunch-time classic that swaps OJ for lemonade and adds a punchy blueberry syrup that’s as pretty as it is delicious.
Whether you're hosting a rooftop brunch or lounging by the pool with your besties, these bubbly beauties are your new go-to. And yes, they look just as good on Instagram as they taste in real life.
INGREDIENTS
For the blueberry syrup:
- 1 cup sugar
- 1 cup water
- 2 cups blueberries
- zest of 1 lemon
For the Lemosas:
- 2 cups lemonade
- 1 bottle MCC, Champagne, or Prosecco
- fresh blueberries & lemon wheels, for garnish
METHOD
- In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar is fully dissolved.
- Add the blueberries and lemon zest and bring to a boil.
- Reduce the heat and let it simmer for about 5 minutes, until the berries burst and the syrup turns a deep purple.
- Remove from heat and let cool completely.
- Spoon about 1 tablespoon of blueberry syrup into each champagne flute.
- Add 1/4 cup lemonade, then top up with chilled MCC, Prosecco, or Champagne.
- Drop in a few fresh blueberries and garnish with a lemon wheel for maximum brunch flair.
Deeliver Tip: Feeling extra? Freeze some of the syrup into ice cubes for a slow-release flavour bomb as you sip.
Find more cocktail recipes and boozy twists here.