4 to 5Large Strips of Lemon Peelavoiding the white pith
½CupFreshly Squeezed Lemon JuiceApproximately Two Large Lemons
Mimosas
½CupElderflower Syrup
½CupLemon Simple Syrup
1BottleProsecco(750 ml)
Garnishes
Lemon Twists, Thyme Sprigs, or as desired.
Instructions
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 Freshly Squeezed Lemon Juice
Strain syrup to remove lemon zest and transfer to a glass container. Store covered in the refrigerator until ready to use.
Mimosas
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, Thyme Sprigs, or as desired.
Notes
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 & VariationsMake 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.