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Watermelon Mimosa

During hot summer days, a Watermelon Mimosa offers a perfect way to cool down and relax. Chilled watermelon juice mixed with sparkling white wine creates a refreshing and light cocktail that’s ideal for brunch or an afternoon by the pool. It’s one of my favorites because of its fresh, natural sweetness, which pairs wonderfully with the bubbly crispness of the Prosecco. The simple garnish of lime and mint adds a touch of freshness that really brings out the flavors.

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Watermelon Mimosa

Watermelon Mimosa

Prep Time: 10 minutes
No ratings yet
Course: Drinks
Cuisine: French
Keyword: mimosa, watermelon
Servings: 1
Author: Paul Kushner
Enjoy a fresh Watermelon Mimosa today. Easy recipe inside.

Ingredients

  • 2 oz watermelon juice you can make this by blending fresh watermelon and straining the pulp
  • 3 oz chilled Prosecco or any sparkling white wine
  • Lime or lemon for garnish
  • Mint leaves for garnish
  • 1/2 oz sugar or simple syrup Optional, if you prefer a sweeter drink

Instructions

Prepare the Watermelon Juice:

  • Cut fresh watermelon into chunks.
  • Blend the watermelon chunks until smooth.
  • Strain the blended watermelon through a fine mesh sieve to remove the pulp. Chill the watermelon juice in the refrigerator.

Mix the Mimosa:

  • In a champagne flute, pour 2oz of the chilled watermelon juice.
  • Slowly add the chilled Prosecco or sparkling white wine until the glass is almost full.

Add Sweetener (Optional):

  • If you prefer a sweeter drink, stir in 1/2 oz of sugar or simple syrup until dissolved.

Garnish:

  • Garnish with a slice of lime or lemon on the rim of the glass.
  • Add a few fresh mint leaves for an extra touch of freshness.

Serve:

  • Serve immediately while the drink is still bubbly and chilled.
Tried this recipe?Leave a comment and let us know how it was!
Watermelon Mimosa
See also  Apple Daiquiri
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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