Blueberry Mimosa

Blueberry Mimosa

A refreshing take on a cocktail classic, the Blueberry Mimosa adds a boost of blue to any breakfast or brunch occasion. First, you mix up a batch of Blueberry Maple Syrup to capture that sweet-tart blueberry flavor. Simply add to your glasses, top with champagne and garnish with fresh blueberries! (Substitute sparkling cider, lemon soda or soda water to create a mocktail moment.) It’s so pretty you almost won’t want to drink it. Almost.


Blueberry Maple Syrup

  • 2 cups frozen or fresh blueberries
  • 3/4 cup maple syrup
  • 1 teaspoon grated orange peel
  • 1 tablespoon cornstarch

Blueberry Mimosa

  • 1/3 cup Blueberry Maple Syrup
  • 1 bottle (25 oz) champagne, chilled
  • 1/2 cup fresh blueberries



  1. In a small saucepan set over medium-high heat, combine blueberries, maple syrup and orange peel.
  2. In a small cup, dissolve cornstarch in 2 tbsp water; stir into blueberry mixture.
  3. Cook, stirring constantly until mixture boils. Reduce heat; simmer for about 1 minute or until mixture thickens. Let cool to room temperature.

Blueberry Mimosa

  1. Place 1 tablespoon of syrup in each champagne flute. Top with champagne and garnish with fresh blueberries. 


  • For a mocktail, substitute sparkling cider, lemon soda or soda water for champagne.


  • Remaining syrup can be covered and refrigerated for up to 1 week.