My take on the classic Mimosa. This feels so much more modern and fresh.

Subscribe to Sweet Paul


 

Makes 8 drinks

1⁄2 cup sugar

1⁄2 cup water

2 sprigs fresh rosemary

3 ripe apricots, cut in half

1 bottle Prosecco (or more)



  1. Place sugar, water, and rosemary in a small saucepan and bring to a boil.
  2. Let the syrup simmer for 5 minutes and let cool.
  3. Remove the rosemary.
  4. Place syrup in a blender with the apricots and blend until smooth.
  5. Fill the glasses half-full with the mixture and top with Prosecco.

TIP:

Photography by Food+styling by Paul Lowe | Photography by Studio Dreyer+Hensley

Made it? Tell us about it–