Rosé Hibiscus Mimosas
User Reviews
5.0
6 reviews
Excellent
Rosé Hibiscus Mimosas
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Bring something special to the table with this well-loved recipe.
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Ingredients
hibiscus syrup
- 3/4 cup sugar
- 3/4 cup water
- 2 teaspoons dried hibiscus leaves
mimosa
- 2 tablespoons hibiscus syrup
- 4 to 6 ounces rosé champagne
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Instructions
hibiscus syrup
- Place the sugar, water and hibiscus in a saucepan over medium-low heat. Whisk until the sugar dissolves, bringing the mixture to a simmer. Cook for 1 minute. Turn off the heat and set the saucepan aside. Let it cool completely. Strain the mixture through a fine mesh sieve to remove the leaves. Store in a sealed container in the fridge! The syrup will make about 3/4 cup.
mimosa
- Fill each glass with 1 to 2 tablespoons hibiscus syrup. Top it off with 4 to 6 ounces of rosé champagne and serve immediately! You can garnish with fresh herbs (like lavender!) if desired. I find that one bottle of champagne will make about 8 to 10 mimosas, and this is more than enough syrup for that! If you have leftover, stick it in the fridge for other cocktails.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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