Put a twist on the traditional mimosa by replacing orange juice with a homemade rhubarb-mint syrup that will bring a beautiful ruby hue to your brunch table.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
326 Calories
Recipe Instructions
Step 1
Combine water, rhubarb, and sugar in a saucepan. Bring to a boil and stir until rhubarb is slightly broken down, about 10 minutes. Remove from heat.
Step 2
Add mint to rhubarb mixture and let sit for 1 minute. Strain mixture, discarding solids. Mixture should be syrupy. If it's too watery, return to stovetop and cook down more. Remove from heat and let cool completely, about 25 minutes.
Step 3
Divide syrup among 6 champagne glasses and top with Prosecco. Serve immediately.
Ingredients
1 cup white sugar
2 cups water
1 sprig fresh mint
4 stalks rhubarb, cut into 1/2-inch pieces
1 (750 milliliter) bottle Prosecco or other sparkling wine, chilled
