Berry Cream Mimosas
The perfect post-Valentines Day morning treat, this indulgent mimosa combines the sweetness of strawberries and raspberries with a luscious creamy twist. Top it off with a splash of champagne for a festive and romantic addition to breakfast in bed
Ingredients:
24 oz frozen raspberries
1 cups fresh or frozen strawberries
cup sugar or 67 packets SweetN Low
1 tbsp honey
1 cup half-and-half cream
1 tsp pure vanilla extract
2 bottles sparkling champagne
Directions:
Cook the Berries:
In a medium saucepan over low to medium heat, combine the raspberries and strawberries. Cook for about 10 minutes, stirring occasionally, until the berries are soft and juicy.
Sweeten the Mixture:
Add the sugar or sweetener to the berries. Taste and adjust for desired sweetness. Stir in the honey and cook for an additional 5 minutes.
Puree and Strain:
Remove the berry mixture from heat and let it cool slightly. Blend the mixture in a blender until smooth.
Strain the puree through a fine mesh strainer into a measuring cup, using a spatula to press the liquid through. Discard the seeds.
Incorporate Cream and Vanilla:
To extract more liquid, pour a little half-and-half cream through the strainer. Mix the remaining cream into the strained berry liquid and add the vanilla extract. Stir well to combine.
Freeze the Berry Cream:
Pour the berry cream mixture into an ice cube tray or a plastic container. Freeze for at least 4 hours, or until solid.
Assemble the Mimosas:
When ready to serve, fill champagne glasses with sparkling champagne. Add a few frozen berry cream cubes to each glass for a luxurious, creamy twist.