Elderflower and Lemon Mimosas are light and refreshing cocktails with a soft floral bouquet. So delicious for brunches and warm afternoons!
I think just about everyone (including me!) was mad for the elderflower and lemon craze a few years ago, because of the royal wedding of Harry and Meghan. But this flavor duo is not just a fad. It really is deliciously unique and just as memorable as other evergreen flavor combinations, like tequila and lime or bourbon and bitters.
For a while, you could buy all things elderflower and lemon, but as the craze has waned ready-made treats with these flavors have almost completely disappeared. But if you love this flavor combo, you can still easily enjoy it in a mimosa cocktail that contains both elderflower and lemon.
What is a Mimosa?
Every mimosa cocktail has at least two ingredients that make it a "mimosa", which are a citrus juice or flavor and sparkling wine like champagne or prosecco.
For the best flavor, all of the ingredients must be well chilled and the glasses should be chilled also to keep the mimosa at the perfect cool temperature to sip. The classic way to serve a mimosa is in a champagne flute. But you can use any type of glassware.
A mimosa cocktail is light and well-suited for breakfasts, brunches, and anytime you want to serve a refreshing cocktail.
For the Lemon Simple Syrup:
- Water - Just plain water is fine.
- White Granulated Sugar - White granulated sugar adds just the right sweetness. Do not substitute any other sugar for it.
- Freshly Squeezed Lemon Juice - The best tasting cocktails contain freshly made fruit juices.
- Lemon Peel - Lemon peel without the pith adds a terrific boost of flavor to the simple syrup.
For the Elderflower and Lemon Mimosas:
Lemon Simple Syrup. A lemon simple syrup brings sweetness and is a softer lemon flavor than straight lemon juice. I make mine from scratch and have included how to make a lemon simple syrup in the recipe.
Elderflower Syrup. Elderflower syrup will bring that lovely soft floral aroma and taste to this mimosa. Popular brand choices are Drillaud and Bols.
Prosecco. Any dry, white sparkling wine will work in the recipe. I like using prosecco because it typically has a crisp flavor with hints of summer fruits like peaches and apricots. Also, it is generally less expensive than champagne.
In a small saucepan combine water, sugar, and lemon peel. Stir well and bring to a boil over medium heat. Simmer for 1 minute. Remove from heat and cool.
Add lemon juice and stir well. Strain syrup to remove lemon zest and transfer to a glass container. Store covered in the refrigerator until ready to use.
In a liquid measuring cup or small pitcher, mix together ½ cup of elderflower syrup and ½ cup of lemon simple syrup.
Fill glasses half full with Prosecco. Pour 2 tablespoons of the mixed elderflower liqueur and lemon simple syrup into each glass. Top with Prosecco and garnish as desired.
My Top Tips
♡ Make-Ahead - Lemon Simple Syrup can be made up to 5 days in advance.
♡ Portion Sizing - The number of servings this recipe makes is dependent on the size of the glassware. For best results, glasses should not exceed 7.5 ounces. Champagne flutes are classically pretty and crystal juice glasses are timeless as well.
♡ Reduce Overspill - Sparkling wine can be very fizzy and judging how much to pour can be tricky. Always add sparkling wine to the glass before the simple syrup. Then add more bubbly to top off the glass.
Substitutions & Variations
Make it a Mocktail - A non-alcoholic version of this mimosa can be made by substituting a plain seltzer or lemon sparkling water for the Prosecco and elderflower syrup for the liqueur.
More Great Cocktails & Posts
Elderflower and Lemon Mimosas
Lemon Simple Syrup
- ½ Cup Water
- ½ Cup Granulated Sugar
- 4 to 5 Large Strips of Lemon Peel, avoiding the white pith
- ½ Cup Fresh Squeezed Lemon Juice, Approximately Two Large Lemons
- ½ Cup Elderflower Syrup
- ½ Cup Lemon Simple Syrup
- 1 Bottle Prosecco, (750 ml)
- Lemon Twists, Thyme Sprigs, or as desired.
Lemon Simple Syrup
- In a small saucepan combine water, sugar, and lemon peel. Stir well and bring to a boil over medium heat. Simmer for 1 minute.½ Cup Water, ½ Cup Granulated Sugar, 4 to 5 Large Strips of Lemon Peel
- Remove from heat and cool. Add lemon juice and stir well.½ Cup Fresh Squeezed Lemon Juice
- Strain syrup to remove lemon zest and transfer to a glass container. Store covered in the refrigerator until ready to use.
- In a very small pitcher, mix together the elderflower syrup and the lemon simple syrup.½ Cup Elderflower Syrup, ½ Cup Lemon Simple Syrup
- Pour 2 tablespoons of the mixed syrup into each glass. Top with Prosecco and garnish as desired.1 Bottle Prosecco, Lemon Twists
Encharted Cook Notes
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.