14 Bubbly Strawberry Mimosa Recipes That Elevate Brunch

You’ve got brunch plans and want something bright, fizzy, and a little playful. A bubbly strawberry mimosa is the perfect option when you want something light, fruity, and festive. These drinks pair bubbly personality with fresh strawberry flavor, so your table looks and tastes like spring.

This list gives you 14 bubbly strawberry mimosa recipes that bring variety to your next brunch. You’ll find classics, herb-infused sips, frozen slushes, and dessert-style mimosas. Each recipe includes full ingredients, step-by-step instructions, and serving ideas.

Whether you’re hosting friends, celebrating a birthday, or just treating yourself, you’ll find a bubbly strawberry mimosa here that fits the mood. Try a simple classic, a garden-fresh basil version, or a sparkling rosé twist. Pin the ones you love and mix up something bubbly and bright for your next brunch.

1. Classic Bubbly Strawberry Mimosa

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This classic bubbly strawberry mimosa keeps things simple and satisfying. It balances fresh strawberry puree with crisp champagne for a bright, slightly sweet sip. The texture is silky, with lively bubbles that tickle your nose. It’s perfect for beginner hosts and anyone who loves a straightforward fruit-forward champagne cocktail. You’ll smell fresh strawberries and citrus, and taste juicy sweetness with a dry finish.

Ingredients

• 1 cup hulled ripe strawberries (about 6–8 strawberries)
• 2 tbsp granulated sugar
• 1 tsp fresh lemon juice
• 2 tbsp cold water
• 1 bottle (750 ml) chilled champagne or other sparkling wine
• Ice (optional, crushed)
• 4 chilled champagne flutes
• Strawberry halves for garnish
• Fresh mint sprigs for garnish
• Optional: 1 tbsp orange liqueur (Cointreau)

Instructions

1. Chill the champagne and flutes at least 30 minutes before serving.
2. Add strawberries, sugar, lemon juice, and cold water to a blender.
3. Puree until smooth, about 20–30 seconds. Taste for sweetness.
4. Strain puree through a fine mesh sieve into a bowl to remove seeds. Use a spoon to press through pulp.
5. If using liqueur, stir it into the puree now.
6. Spoon 1½ tbsp strawberry puree into each chilled flute.
7. Slowly top each flute with sparkling wine, pouring down the side to preserve bubbles.
8. Look for lively bubbles rising and a light pink swirl—your doneness test.
9. Garnish with a strawberry half and a mint sprig. Serve immediately.

How to Serve It

Serve in chilled flutes for best fizz. Garnish with a small strawberry half perched on the rim and a mint sprig tucked next to it. Pair with buttery croissants, soft cheeses, or fresh fruit. If making ahead, prepare puree and refrigerate up to 24 hours. Add sparkling wine right before serving so drinks stay fizzy. For a party, set up a self-serve station with puree and chilled bottles.

2. Strawberry Basil Bubbly Mimosa

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This strawberry basil bubbly mimosa adds an herbal lift to sweet strawberries. Muddled basil releases aromatic oils that cut through sugar. The flavor is herbaceous with tangy citrus and soft berry sweetness. It’s a garden-fresh choice that pairs well with brunch salads and light pastries. If you love herbal cocktails, this one will feel like a sunny morning in a glass.

Ingredients

• 1 cup hulled ripe strawberries (about 6–8)
• 6–8 fresh basil leaves
• 2 tsp granulated sugar
• 1 tsp fresh lemon juice
• 2 tbsp cold water
• 1 bottle (750 ml) chilled prosecco or champagne
• 4 chilled champagne flutes
• Ice (optional)
• Strawberry slices and basil sprigs for garnish
• Optional: 1 tbsp honey

Instructions

1. Chill flutes and sparkling wine 30 minutes ahead.
2. Place strawberries, basil leaves, sugar, lemon juice, and water in a blender.
3. Pulse briefly, about 15–20 seconds, just to combine.
4. Strain through a fine mesh sieve to remove solids and basil fibers.
5. Taste the puree; add honey if you want more sweetness.
6. Spoon 1–2 tbsp puree into each flute.
7. Slowly top with sparkling wine, pouring gently.
8. Check for steady bubbles and a fragrant basil aroma as your doneness test.
9. Garnish with a small basil sprig and strawberry slice. Serve right away.

How to Serve It

Serve with a basil leaf floated on top for aroma. Try with smoked salmon toasts or goat cheese crostini. Store puree separately in the fridge up to 24 hours. Make basil simple syrup ahead for a sweeter prep option. In summer, ice the glasses lightly for extra chill.

3. Sparkling Rosé Bubbly Strawberry Mimosa

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This sparkling rosé bubbly strawberry mimosa uses rosé for a blush color and delicate berry notes. It’s fruit-forward with floral undertones and a crisp finish. The mouthfeel is silky and effervescent, making it ideal for bridal showers or romantic brunches. Anyone who loves pink drinks or floral flavors will adore this version.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 2 tbsp simple syrup (1:1 sugar to water), chilled
• 1 tsp fresh lemon juice
• 2 tbsp chilled sparkling rosé
• 1 bottle (750 ml) chilled sparkling rosé
• 4 chilled champagne flutes or stemless glasses
• Edible flowers for garnish (optional)
• Strawberry slices for garnish
• Crushed ice (optional)
• Optional: 1 tbsp elderflower liqueur

Instructions

1. Chill rosé and glasses at least 30 minutes.
2. Blend strawberries with simple syrup and lemon juice until smooth.
3. Strain puree through a fine-mesh sieve into a bowl.
4. Stir in 2 tbsp chilled rosé or elderflower liqueur if using.
5. Add 1½ tbsp puree to each glass.
6. Gently top with sparkling rosé, pouring slowly.
7. Look for a pale pink hue with rising bubbles as your doneness test.
8. Garnish each glass with a thin strawberry fan and edible flower.
9. Serve immediately to enjoy the fresh floral aroma.

How to Serve It

Serve in elegant glasses for a pretty presentation. Pair with lemon ricotta pancakes or almond croissants. Puree keeps in the fridge 24 hours. For a brunch punch, scale up puree and rosé in a pitcher and top with ice and extra berries. Use edible flowers for a special occasion.

4. Frozen Strawberry Mimosa Slush

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This frozen strawberry mimosa slush is bright, icy, and playful. Frozen strawberries give it a slushy texture that’s sipping-friendly and cooling. It’s great for warm-weather brunches and keeps everyone refreshed. If you like frozen cocktails, you’ll love the silky, chilly texture and sweet-tart strawberry punch.

Ingredients

• 2 cups frozen strawberries
• 1/4 cup fresh orange juice, chilled
• 2 tbsp simple syrup
• 1 tbsp fresh lemon juice
• 1/2 cup chilled champagne or prosecco
• 1/2 cup ice (if needed)
• 4 short chilled glasses
• Strawberry slices for garnish
• Optional: 1 tbsp triple sec

Instructions

1. Freeze strawberries ahead or use store-bought frozen.
2. Chill sparkling wine and glasses 30 minutes.
3. Add frozen strawberries, orange juice, simple syrup, and lemon juice to a blender.
4. Pulse until slushy; add ice if mixture is too thick.
5. Add champagne and pulse once to combine gently.
6. Check texture; it should be scoopable but pourable.
7. Pour into chilled glasses and watch the fizz rise—doneness test.
8. Garnish with a strawberry slice and serve with a straw.
9. If leftover, freeze in an airtight container up to 2 days; reblend before serving.

How to Serve It

Serve in short, chilled glasses with metal straws. Pair with savory breakfast tacos or grilled fruit skewers. Make the fruit base ahead and freeze in portions. For a nonalcoholic version, substitute sparkling water for champagne. Keep slush in the freezer and re-blend to refresh texture.

5. Elderflower Bubbly Strawberry Mimosa

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Elderflower adds delicate floral sweetness to this bubbly strawberry mimosa. The combination tastes light, perfumed, and slightly honeyed. It’s perfect for brunches with light pastries or tea sandwiches. If you love subtle floral liqueurs, this version offers a lovely aromatic lift.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 1 tbsp elderflower liqueur (St-Germain)
• 2 tsp honey or simple syrup
• 1 tsp fresh lemon juice
• 2 tbsp cold water
• 1 bottle (750 ml) chilled champagne or sparkling wine
• 4 chilled flutes
• Strawberry slices for garnish
• Elderflower sprigs for garnish (optional)
• Ice (if desired for extra chill)

Instructions

1. Chill wine and flutes at least 30 minutes.
2. Blend strawberries, honey, lemon juice, and cold water until smooth.
3. Strain puree through a fine sieve to remove seeds.
4. Stir in elderflower liqueur.
5. Spoon 1–2 tbsp puree into each flute.
6. Top slowly with chilled sparkling wine.
7. Look for aromatic floral notes and steady bubbles as your doneness test.
8. Garnish with a strawberry slice and an elderflower sprig.
9. Serve immediately and enjoy the fragrant aroma.

How to Serve It

Serve in tall flutes for elegance. Pair with cucumber sandwiches or lemon tarts. Prepare puree up to 24 hours ahead and keep chilled. For lower alcohol, reduce liqueur or replace with elderflower syrup. This drink works well at garden parties and showers.

6. Strawberry Lemon Drop Mimosa

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This strawberry lemon drop mimosa blends zesty lemon with sweet strawberry for a bright, tangy sip. The sugar rim adds a dessert-like touch without overpowering. It’s great with citrusy brunch dishes and tarts. If you enjoy tart, refreshing drinks, this is a lively choice.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 2 tbsp fresh lemon juice
• 2 tbsp simple syrup
• 1 tsp lemon zest
• 1 bottle (750 ml) chilled champagne or prosecco
• 4 coupe or champagne glasses
• 2 tbsp granulated sugar for rimming
• Lemon twists and strawberry slices for garnish
• Ice (optional)
• Optional: 1 tbsp vodka

Instructions

1. Chill wine and glasses 30 minutes ahead.
2. Rim each glass: rub lemon wedge around rim and dip in sugar.
3. Blend strawberries, lemon juice, lemon zest, and simple syrup until smooth.
4. Strain mixture through a fine-mesh sieve.
5. Spoon 1–2 tbsp puree into each glass.
6. Slowly top with chilled sparkling wine.
7. Check for bright citrus aroma and lively bubbles as your doneness test.
8. Garnish with a lemon twist and strawberry slice.
9. Serve immediately.

How to Serve It

Serve with a sugared rim for a pretty bite. Pair with lemon poppy seed muffins or fruit salads. Puree keeps chilled 24 hours. Make sugar-rimmed glasses ahead and keep them covered. Reduce syrup if you prefer drier mimosas.

7. Strawberry Ginger Sparkle Mimosa

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Ginger adds a warming, spicy note to sweet strawberry in this bubbly strawberry mimosa. The ginger root gives bright heat and a crisp finish. It’s excellent with savory brunch plates like egg skillets or smoked meats. If you enjoy a spicy balance, this one will feel lively and warming.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 1 tbsp freshly grated ginger
• 2 tbsp honey or simple syrup
• 1 tbsp fresh lime juice
• 1/4 cup ginger beer, chilled
• 1 bottle (750 ml) chilled champagne or sparkling wine
• 4 chilled flutes
• Candied ginger and strawberry slices for garnish
• Ice (optional)
• Optional: 1 tsp lemon juice for brightness

Instructions

1. Chill wine and flutes 30 minutes.
2. Blend strawberries, grated ginger, honey, and lime juice until smooth.
3. Strain puree to remove fibers.
4. Stir in chilled ginger beer to add fizz and spice.
5. Add 1–2 tbsp puree to each flute.
6. Top gently with champagne.
7. Look for persistent bubbles and fragrant ginger as your doneness test.
8. Garnish with candied ginger and a strawberry slice.
9. Serve at once so ginger aroma stays fresh.

How to Serve It

Serve with spiced breakfast sausages or savory tarts. Puree keeps in the fridge 24 hours. If ginger is too strong, reduce to 1/2 tbsp grated. For a nonalcoholic version, use sparkling water with extra ginger beer.

8. Strawberry Hibiscus Bubbly Mimosa

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Hibiscus adds floral-tart depth and a gorgeous ruby color to this bubbly strawberry mimosa. The tartness pairs well with sweet strawberries and fizzy wine. It’s beautiful on a brunch table and pairs with creamy cheeses. If you like floral and tart flavors, this one offers a vivid, refreshing sip.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 1/2 cup strong hibiscus tea, chilled
• 2 tbsp simple syrup
• 1 tsp fresh lemon juice
• 1 bottle (750 ml) chilled champagne or sparkling wine
• 4 chilled flutes
• Edible hibiscus petals for garnish (optional)
• Strawberry slices for garnish
• Ice (optional)
• Optional: 1 tbsp grenadine for extra color

Instructions

1. Brew hibiscus tea strong and chill for 1 hour.
2. Chill sparkling wine and flutes 30 minutes.
3. Blend strawberries, chilled hibiscus tea, simple syrup, and lemon juice until smooth.
4. Strain to remove seeds.
5. Add 1–2 tbsp puree to each flute.
6. Top with chilled sparkling wine.
7. Look for deep pink color and lively bubbles as your doneness test.
8. Garnish with edible hibiscus petals and a strawberry slice.
9. Serve immediately to keep hibiscus aroma bright.

How to Serve It

Serve with creamy ricotta toasts or brie. Make hibiscus tea up to 24 hours ahead. Puree keeps chilled 24 hours. For extra color, add a splash of grenadine. Works beautifully for bridal showers or garden brunches.

9. Peach-Strawberry Bellini Mimosa

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This peach-strawberry bellini mimosa blends ripe peach with strawberry for a juicy, stone-fruit sweetness. The texture is silky with delicate bubbles. It’s a brunch favorite and pairs well with waffles or light pancakes. If you love peach season, this drink captures summer in a glass.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 1 cup peeled ripe peach chunks (fresh or thawed frozen)
• 2 tbsp simple syrup
• 1 tsp lemon juice
• 1 bottle (750 ml) chilled prosecco or champagne
• 4 chilled flutes
• Peach slices and strawberry halves for garnish
• Ice (optional)
• Optional: 1 tbsp peach liqueur

Instructions

1. Chill wine and flutes 30 minutes.
2. Blend strawberries, peach chunks, simple syrup, and lemon juice until smooth.
3. Strain through a fine mesh sieve to remove any fibers.
4. Spoon 1½ tbsp puree into each flute.
5. Gently top with chilled prosecco.
6. Look for a pale coral hue and fine bubbles as your doneness test.
7. Garnish with a peach slice and strawberry half.
8. Serve immediately for best texture.
9. Store leftover puree in fridge up to 24 hours.

How to Serve It

Pair with lemon pancakes or strawberry shortcakes. For brunch punch, double the recipe in a pitcher and top with chilled prosecco. Make puree ahead and refrigerate. Fresh peaches add best flavor; frozen works in a pinch.

10. Cucumber-Strawberry Garden Mimosa

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Cucumber brings a cool, vegetal note to this bubbly strawberry mimosa. It tastes clean and refreshing, with subtle garden aromas. It’s perfect alongside light brunch salads and herb-forward dishes. If you appreciate crisp, cooling flavors, this sip feels elegant and refreshing.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 1/2 small English cucumber, peeled and chopped
• 2 tbsp fresh lime juice
• 2 tbsp simple syrup
• 1 bottle (750 ml) chilled champagne or prosecco
• 4 chilled flutes
• Cucumber ribbons and strawberry slices for garnish
• Ice (optional)
• Optional: 4 cucumber slices for muddling

Instructions

1. Chill wine and glasses 30 minutes ahead.
2. Blend strawberries, cucumber, lime juice, and simple syrup until smooth.
3. Strain through a fine sieve to remove solids.
4. Place 1–2 tbsp puree into each glass.
5. Slowly top with chilled sparkling wine.
6. Look for pale blush color with green undertones and lively bubbles.
7. Garnish with a cucumber ribbon and strawberry slice.
8. Serve immediately; cucumber aroma should be fresh.
9. Store puree in fridge up to 24 hours.

How to Serve It

Serve with goat cheese crostini or smoked salmon. Keep puree chilled. For extra coolness, rim glasses with salt and sugar blend. Nonalcoholic option: top with sparkling water.

11. Strawberry-Rosemary Sparkler

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Rosemary gives this bubbly strawberry mimosa a woodsy, savory edge. The herb’s piney aroma pairs surprisingly well with sweet strawberries and sparkling wine. It’s great with savory brunch dishes and roasted vegetables. If you enjoy herbaceous cocktails, this drink brings a savory balance to brunch.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 2 fresh rosemary sprigs, plus extra for garnish
• 2 tbsp simple syrup
• 1 tsp fresh lemon juice
• 1 bottle (750 ml) chilled champagne or prosecco
• 4 chilled flutes
• Strawberry slices for garnish
• Ice (optional)
• Optional: 1 tbsp rosemary-infused vodka

Instructions

1. Infuse simple syrup with rosemary: heat 1/4 cup water and 1/4 cup sugar with rosemary for 5 minutes, then chill.
2. Chill wine and glasses 30 minutes.
3. Blend strawberries, 2 tbsp rosemary syrup, and lemon juice until smooth.
4. Strain to remove solids.
5. Add 1–2 tbsp puree to each flute.
6. Top slowly with chilled sparkling wine.
7. Smell for a rosemary aroma and see steady bubbles—use as your doneness test.
8. Garnish with a small rosemary sprig and strawberry slice.
9. Serve immediately while herb scent is fresh.

How to Serve It

Serve with savory tarts or herb omelets. Make rosemary syrup up to 3 days ahead. Puree keeps chilled 24 hours. For guests who like stronger herbal notes, add a splash of rosemary-infused vodka.

12. Chocolate-Covered Strawberry Mimosa

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This dessert-style bubbly strawberry mimosa tastes like a grown-up chocolate-covered strawberry. Cocoa and strawberry mingle with sparkling wine for a playful, indulgent finish. It’s perfect for dessert brunches or romantic mornings. If you love chocolate with fruit, this will feel like a treat.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 1 tbsp unsweetened cocoa powder
• 2 tbsp simple syrup
• 1 tsp vanilla extract
• 1 bottle (750 ml) chilled champagne or sparkling rosé
• 4 coupe glasses
• 1/4 cup finely grated dark chocolate for rimming
• Strawberry halves for garnish
• Optional: 1 tbsp crème de cacao

Instructions

1. Chill wine and glasses 30 minutes.
2. Rim coupe edges with a little simple syrup, then dip in grated dark chocolate; chill briefly.
3. Blend strawberries, cocoa powder, simple syrup, and vanilla until smooth.
4. Strain through a fine-mesh sieve to remove seeds and cocoa grit.
5. Spoon 1½ tbsp puree into each glass.
6. Gently top with chilled sparkling wine.
7. Look for chocolate aroma and soft pink color—your doneness test.
8. Garnish with a strawberry half and a small chocolate shard.
9. Serve immediately to enjoy the chocolate rim.

How to Serve It

Serve after brunch or as dessert with chocolate-dipped strawberries and shortbread. Puree keeps chilled 24 hours. For extra richness, stir in crème de cacao. Use dark chocolate for a balanced bitterness.

13. Strawberry-Balsamic Champagne Twist

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A splash of aged balsamic vinegar adds sweet-tangy depth to this bubbly strawberry mimosa. The balsamic enhances strawberry flavor while adding complexity. It pairs well with savory brunch plates and aged cheeses. If you love bold contrasts, this version offers a sophisticated flavor twist.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 1 tbsp aged balsamic vinegar
• 2 tbsp simple syrup
• 1 tsp lemon juice
• 1 bottle (750 ml) chilled champagne or prosecco
• 4 chilled flutes
• Strawberry slices for garnish
• Optional: 1 tsp balsamic reduction for drizzling
• Ice (optional)
• Optional: 1 tbsp Limoncello

Instructions

1. Chill wine and glasses 30 minutes.
2. Blend strawberries, balsamic vinegar, simple syrup, and lemon juice until smooth.
3. Strain to remove seeds.
4. Spoon 1–2 tbsp puree into each flute.
5. Slowly top with chilled sparkling wine.
6. Look for a glossy deep pink color and balanced tang—your doneness test.
7. If using, drizzle a tiny balsamic reduction on the strawberry garnish.
8. Serve immediately so balsamic aroma is fresh.
9. Store puree refrigerated up to 24 hours.

How to Serve It

Serve with charcuterie boards or aged cheeses. Make balsamic reduction ahead and keep chilled. Puree holds in the fridge 24 hours. For a stronger balsamic note, add reduction to the glass before pouring.

14. Lavender-Strawberry Mimosa Spritz

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Lavender lends a fragrant, floral calm to this bubbly strawberry mimosa spritz. The scent is soothing and the flavor is lightly perfumed. It pairs beautifully with buttery scones and tea sandwiches. If you crave a gently floral drink, this one is fragrant and pretty.

Ingredients

• 1 cup hulled strawberries (about 6–8)
• 1 tbsp culinary dried lavender
• 3 tbsp hot water
• 2 tbsp simple syrup
• 1 tsp lemon juice
• 1 bottle (750 ml) chilled sparkling rosé or champagne
• 4 chilled coupes
• Dried lavender and strawberry slices for garnish
• Ice (optional)
• Optional: 1 tbsp lavender syrup

Instructions

1. Make lavender infusion: steep dried lavender in hot water 5 minutes, then chill.
2. Chill wine and glasses 30 minutes.
3. Blend strawberries, lavender infusion, simple syrup, and lemon juice until smooth.
4. Strain mixture to remove lavender bits and seeds.
5. Spoon 1–1½ tbsp puree into each glass.
6. Top slowly with chilled sparkling wine.
7. Smell for a subtle lavender perfume and watch steady bubbles—your doneness test.
8. Garnish with a tiny lavender sprig and strawberry slice.
9. Serve immediately to enjoy the full floral aroma.

How to Serve It

Serve with scones, vanilla yogurt parfaits, or almond pastries. Make lavender infusion 24 hours ahead. For a sweeter note, add lavender syrup instead of simple syrup. Keep puree refrigerated for 24 hours.

You now have 14 bubbly strawberry mimosa recipes to brighten your next brunch. From a simple classic to floral and savory twists, these recipes cover fruity, herbal, frozen, and dessert-style options. You’ll find easy make-ahead ideas and serving tips so you can host without stress.

Save or pin the ones that call your name, and try one for your next brunch. Which bubbly strawberry mimosa will you mix first? Share these with friends or family and raise a glass to a bubbly, flavorful morning.