In a small bowl, gently mash the fresh blackberries with the honey or sugar until their juices are released and the mixture becomes fragrant and vibrant. For a smoother finish, strain the puree through a fine sieve to remove the seeds, if desired.
Pour the blackberry puree into a chilled champagne flute, followed by the fresh orange juice. Slowly top with champagne or sparkling wine, allowing the bubbles to lift and blend the flavours.
Finish with a fresh blackberry or a delicate sprig of mint for an elegant garnish before serving.
A few details make all the difference
01
Release the Blackberry Flavour Fully
Gently crush the blackberries until they become juicy but avoid over-mashing into a thin liquid. This preserves the fresh berry character while releasing enough juice to flavour the cocktail beautifully.
02
Pour the Champagne Slowly
Adding the sparkling wine too quickly can cause excessive foaming and reduce the elegant layers of flavour. Pour gently down the inside of the flute to preserve the bubbles and maintain a refined presentation.
03
Garnish Just Before Serving
Add the blackberry or mint garnish at the last moment to keep it fresh and vibrant. This small finishing touch elevates the appearance and provides an elegant contrast against the sparkling drink.
Why this recipe works
Perfect for those who enjoy bold fruit flavours, it pairs beautifully with sparkling wine, creating a drink that is as elegant in taste as it is striking in colour. The rich blackberry hue adds a lovely sense of occasion, making it a beautiful addition to any brunch table.
Cook’s notes
For a sweeter finish
Simply stir in a little extra honey or add a small splash of simple syrup, adjusting to taste.
In a small bowl, gently mash the fresh blackberries with the honey or sugar until their juices are released and the mixture becomes fragrant and vibrant. For a smoother finish, strain the puree through a fine sieve to remove the seeds, if desired.
Pour the blackberry puree into a chilled champagne flute, followed by the fresh orange juice. Slowly top with champagne or sparkling wine, allowing the bubbles to lift and blend the flavours.
Finish with a fresh blackberry or a delicate sprig of mint for an elegant garnish before serving.
Cook’s notes
For a sweeter finish: Simply stir in a little extra honey or add a small splash of simple syrup, adjusting to taste.
Cooking mode
Blackberry Champagne Mimosa
In a small bowl, gently mash the fresh blackberries with the honey or sugar until their juices are released and the mixture becomes fragrant and vibrant. For a smoother finish, strain the puree through a fine sieve to remove the seeds, if desired.
Pour the blackberry puree into a chilled champagne flute, followed by the fresh orange juice. Slowly top with champagne or sparkling wine, allowing the bubbles to lift and blend the flavours.
Finish with a fresh blackberry or a delicate sprig of mint for an elegant garnish before serving.
A letter from table number seven
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