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Raspberry Rosé Mimosa

Raspberry Rosé Mimosa

serves one

The secret to this is the luscious rose wine simple syrup. It is, of course, wonderful with the

champagne, but also can be used on ice cream! Save the soaked raspberries to use on ice

cream or toast.

2 tablespoons rose raspberry syrup




Put 2 tablespoons of syrup into a champagne glass, drop in a few raspberries and top with

champagne. Garnish with a sprig of mint.


Raspberry Rosé Simple Syrup

1 cup rose wine

1 cup sugar

1 pkg fresh raspberries(1/2 pint)

In a medium saucepan combine rose, sugar and raspberries over medium heat. Bring to a

simmer and stir until sugar is dissolved. Remove from heat and let sit for 15 minutes. Pour

through a mesh strainer into a bowl and press raspberries with a spoon to release more syrup.

Save solids for use on ice cream or toast! Cool completely and then chill until ready to use.

Syrup can be made up to three days ahead.

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