Lemosas

By Lauren MiyashiroUpdated: Mar 19, 2024

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preview for Every Brunch Needs These Lemosas On The Table

Warm-weather brunch season has arrived, and we know the drink we'll be serving all spring and summer long: these sweet, bubbly lemosas. We turned the classic mimosa into a signature spring cocktail with the addition of lemonade and a homemade blueberry syrup before topping with Champagne (or Prosecco!). It's our favorite way to add some fruity, warm-weather vibes to our weekend brunch spread.

You can get as fancy as you'd like with these mimosas. Use store-bought, or make our homemade lemonade to truly make these lemosas the best they can be. While a blueberry syrup may seem extra, trust us: it couldn't be easier to make. Plus, once you make it, you can use it in countless other cocktails (blueberry gin and tonic, anyone?).

Made this recipe? Let us know how it went in the comments below!

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Yields:: 8 serving(s)
Prep Time:: 5 mins
Total Time:: 20 mins
Cal/Serv:: 207

Ingredients

For the syrup

1 c.
sugar
1 c.
water
2 c.
blueberries
Zest of 1 lemon

For the mimosas

2 c.
lemonade
1
bottle Champagne (or Prosecco)
Fresh blueberries, for garnish

Directions

1. Step 1In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lemon zest and bring mixture to a boil. Reduce heat and simmer mixture until blueberries have burst, about 5 minutes.
2. Step 2Remove from heat and let cool 10 minutes, then strain mixture into a clean jar. Let cool completely.
3. Step 3Pour about a tablespoon of blueberry syrup into the bottom of champagne flutes, then pour over 1/4 cup lemonade. Top off each flute with champagne.