These Yuzu Lavender Mimosas are the perfect summer cocktail for your holiday get together or just sipping by the pool. This refreshing and aromatic cocktail combines floral notes of lavender with tart, citrusy flavors of yuzu.
I came up with this recipe while coming across a bottle of Yuzu, which is one of my favorite ingredients. I first became obsessed with Yuzu after taking a Holland American Cruise and enjoying their Yuzu margarita, which was addictive. Since then I’ve been experimenting with clever ways to use it in various cocktails.
What is Yuzu?
Yuzu is a citrus fruit from East Asia. It is particularly popular in Japanese, Korean, and Chinese cuisine. The Yuzu fruit resembles a small yellow grapefruit and has a distinct, tart flavor that’s often described as a mix between grapefruit, lemon, and mandarin orange.
For this recipe, I recommend using pure Unsweetened Yuzu Juice.
Lavender Syrup
I use my fantastic Lavender Syrup in this recipe. I make batches of this syrup each summer when my culinary lavender is in full bloom, however I also include my favorite dried culinary lavender to use for when I’m unable to harvest my own.
My Lavender Syrup is incredibly vibrant and fragrant. If you see a lavender syrup that is clear or dull in color, it is because of using a poor brand of culinary lavender. This Yuzu Lavender Mimosa is incredibly flavorful.
How to Make This Yuzu Lavender Mimosa More Colorful
My Lavender syrup is naturally colorful, but it loses a bit of color when it is diluted in a cocktail. The good news is that I use Butterfly Pea Powder which changes to a vibrant shade of purple when mixed with citrus. Combining the Butterfly Pea Powder with the Yuzu makes these cocktails so stunning and beautiful.
How to Make a Yuzu Lavender Mimosa
First, mix the Yuzu and Butterfly Pea Powder. Then strain with a metal strainer or cheesecloth to eliminate any chunks so you’re left with just the vibrant purple color yuzu.
Next, add the Lavender Syrup to each glass. Then pour in your Prosecco and top it with the purple Yuzu until you’ve reached your desired color.
I like to garnish each cocktail with a fresh sprig of Lavender, though if you do not have any, you can also sprinkle some fresh lavender buds on top.
More Lavender Recipes
Prosecco, Champagne, or Sparkling Wine?
I personally love Prosecco because it is sweeter, but if you like your Mimosas to be less sweet then it’s best to use champagne. Sparkling wine can also be used, though I recommend using a brand you’re familiar with as their flavor profile can vary. Keep in mind you’ll be adding a Lavender Simple Syrup which will make the Mimosa sweeter so you don’t want to use a sparkling wine that is already too sweet.
Yuzu Lavender Mimosa
EQUIPMENT
- 1 mesh strainer
Ingredients
- 4 tbsp Yuzu Juice
- 5 tbsp Lavender Syrup From our Lavender Syrup Recipe
- 1 bottle prosecco champagne or sparkling wine
- 1 tsp Butterfly Pea Powder
- 5 sprigs fresh lavender
Instructions
- First, mix the Yuzu and Butterfly Pea Powder. Then strain with a metal strainer or cheesecloth to get rid of any chunks so you're left with just the vibrant purple color yuzu.4 tbsp Yuzu Juice, 1 tsp Butterfly Pea Powder
- Next, add the Lavender Syrup to each glass. Then pour in your Prosecco and top it with the purple Yuzu until you've reached your desired color.5 tbsp Lavender Syrup, 1 bottle prosecco
- I like to garnish each cocktail with a fresh sprig of Lavender, though if you do not have any, you can also sprinkle some fresh lavender buds on top.5 sprigs fresh lavender
Nutrition
Sondra Barker
