Raspberry Cream Mimosas
Ingredients:
1 bottle Rosé Champagne
1 cup fresh raspberries
cup granulated sugar
cup heavy cream
Grenadine
2 cups ice cubes
Fresh raspberries and mint leaves, for garnish optional
Directions:
Prepare the Raspberry Slush:
In a blender, combine the ice cubes, granulated sugar, and fresh raspberries.
Blend until the mixture reaches a slush-like consistency.
Assemble the Mimosa:
Pour teaspoon of grenadine into the bottom of each champagne flute.
Add 1 tablespoons of the raspberry slush mixture to each glass.
Pour tablespoon of heavy cream over the raspberry slush.
Top off each glass with Rosé Champagne, pouring slowly to maintain the layers.
Garnish and Serve:
Garnish with a fresh raspberry and a mint leaf, if desired.
Serve immediately and enjoy this festive and creamy twist on the classic mimosa!