This blueberry lemonade mimosas recipe is made with champagne or prosecco, fresh blueberries and lemonade. It’s the perfect summer cocktail for a special event or a casual get-together with friends.
Normally, I think of mimosas as more of a brunch cocktail…great for Easter and Mother’s Day events.
But these blueberry lemonade mimosas are so much more!!
Substituting lemonade for orange juice converts it into the perfect summer afternoon drink.
And the blueberry syrup takes it to the next level.
It would work equally well at a 4th of July cookout, a bridal shower or a bachelorette party.
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Here’s your shopping list:
- fruit – 2 cups of fresh blueberries, 1 lemon
- sweetener – 1 cup of sugar
- champagne or sparkling wine – Traditionally, Mimosas call for champagne, but you can use other kinds of sparkling wine if you want to. I prefer Prosecco.
- lemonade – you can buy it already made, or use our recipe for homemade lemonade (which is what I did)
- measuring cup
- sauce pan
- large jar
- champagne flute
How To Make Blueberry Lemonade Mimosas
You can get an overview from my video:
Make The Blueberry Syrup
The first step is to make the blueberry syrup.
To start, use a grater to get the zest from one lemon. Set aside.
Combine 1 cup water with 1 cup sugar in a saucepan over medium heat.
Stir until the sugar has completely dissolved.
Add 2 cups of fresh blueberries and the lemon zest.
Bring to a boil, then reduce the heat and let the mixture simmer until the blueberries split open. This should take 5 to 10 minutes.
Remove the blueberry mixture from the heat, and let cool for about 10 minutes.
Then strain the syrup through a sieve into a glass jar with a lid.
Chill in the refrigerator for at least a couple of hours before using it in Mimosas.
This blueberry syrup can be made ahead of time and stored in the refrigerator in an airtight container for up to 3 weeks.
This recipe makes a little more than 2 cups of syrup (depending on how juicy your blueberries are), which is enough for about 32 blueberry lemonade mimosas.
I like to keep some of the syrup in the fridge so I can whip up some mimosas whenever I need to.
Put The Mimosas Together
Before you begin, make sure that the blueberry syrup, lemonade and the champagne are cold. You don’t want to add ice to your mimosas (it will water them down too much).
If your lemonade has pulp in it, use a sieve to strain it. While I normally love pulp in lemonade, it doesn’t work too well in Mimosas.
To make the blueberry lemonade mimosas, start by filling a champagne glass half full with sparkling wine.
Fill the glass most of the way up with lemonade.
Then add 1/2 ounce (or 1 Tablespoon) of the blueberry syrup.
You’ll end up with this beautiful layered cocktail.
Big batch Mimosas
If you don’t want to spend too much time mixing drinks after your guests arrive, you can a make a big batch of these Mimosas.
This will make about 16 6-1/2 ounce glasses.
- 2 750 mL bottles of champagne or sparkling wine
- 1 cup of the blueberry syrup
- 6 cups of lemonade
Mix the blueberry syrup with the lemonade in a glass pitcher.
Immediately before serving, combine the champagne (or sparkling wine) with the blueberry lemonade mixture.
As you can see from the picture, you won’t get the same layered effect in the glass (the glass on the left) when you pre-mix the lemonade and blueberry syrup as you do when you pour them separately (the glass on the right).
But it is just as tasty.
Other Cocktails You Might Like
Blueberry Lemonade Mimosas Recipe
- measuring cups
- glass jar with a lid
- champagne flute
For One Mimosa
- 3 ounces champagne, Prosecco, Cava or other sparkling wine
- 3 ounces lemonade
- ½ ounce or 1 Tablespoon blueberry syrup recipe below
Big Batch Mimosas
- 2 750 mL bottles champagne, Prosecco, Cava or other sparkling wine
- 6 cups lemonade
- 1 cup blueberry syrup recipe below
- 1 cup water
- 1 cup sugar
- 2 cups fresh blueberries
- 2 teaspoons lemon zest
To Make One Mimosa
- Fill a champagne glass half full with champagne or sparkling wine.
- Add enough lemonade to fill the glass almost full.
- Pour in 1/2 ounce (or 1 Tablespoon) of the blueberry syrup (recipe below).
Big Batch Mimosas
- Mix 6 cups lemonade with 1 cup of the blueberry syrup (from below) in a pitcher.
- Immediately before serving, combine equal amounts of the blueberry lemonade mixture and the champagne.
- Combine 1 cup water with 1 cup sugar in a saucepan over medium heat.
- Stir until the sugar has completely dissolved.
- Add 2 cups of fresh blueberries and the lemon zest.
- Bring to a boil, then reduce the heat and let the mixture simmer until the blueberries burst. This should take 5 to 10 minutes.
- Remove the blueberry mixture from the heat, and let cool for about 10 minutes.
- Strain the blueberry mixture through a sieve into a glass jar with a lid.
- Chill in the refrigerator for at least a couple of hours before using it in Mimosas.