We’re always ready to pop a bottle of Champagne, especially if it’s a breezy Saturday or Sunday and we’re making brunch for our favorite person. This mimosa is especially suited to such occasions. Our raspberry purée gives it a gorgeous, rosy hue and a hint of sweet-tart berries that plays to the Champagne’s dry side — it’s so easy and so infinitely sippable.

Our tip: The raspberry purée would also be quite nice in a sparkling rosé or white. Come to think of it, variety being the spice of life and all, you could also swap in a different fruit, like strawberries or blueberries.

Servings: 6 to 8

Ingredients

2 cups fresh or frozen raspberries, plus 16 for garnish
¼ cup sugar
1 bottle Veuve Clicquot Brut Champagne
8 cocktail toothpicks
Mint leaves
1 tsp raw sugar

Directions

1. In a small saucepan, heat the raspberries and sugar over medium heat until the berries break down and the sugar dissolves.
2. Remove the berry mixture from the heat, and puree it in a blender. Pass the mixture through a sieve, pressing it through, and set aside to cool.
3. To compose the mimosa, add a teaspoon of raspberry syrup to a champagne glass, and pour champagne over it.
4. For the garnish, skewer 2 raspberries and a mint leaf with a toothpick, sprinkle sugar over the berries, and rest it across the top of the glass.