This delicious cocktail recipe makes me feel like a kid in a soda shop in the 50’s. Except better, because it involves CHAMPAGNE. It also involves no added (refined) sugar and no dairy.
Strawberry Cream Mimosas
- 12 oz frozen raspberries
- 1/2 cup fresh or frozen strawberries
- 1 Tablespoon+ honey
- 1 cup coconut cream
- 1/8 tsp pure vanilla extract
- 1 bottle champagne or sparkling wine
In a medium sauce pan set on low/medium heat, pour raspberries and diced or frozen strawberries in pot. Allow berries to get soft and soupy, about 10 minutes.
Add in 1 Tbsp of honey. Stir mixture and continue to heat for another 5 minutes. Note: the sweetness is completely up to you. If you like things on the sweeter side, add a little more honey or even some coconut sugar.
Take off heat and allow to sit for a few minutes. Puree or blend mixture in a blender well.
Place fine mesh strainer/colander over measuring cup and pour liquid through to strain the seeds.
Mix the berry mixture with the coconut cream. Note: I used Trader Joe’s Coconut Cream, but because it’s so thick, I measured out nearly a cup, and added 3 Tbsp of water, and shook up in a Mason jar to give a slightly thinner consistency.
Place in freezer and allow to chill and set up, until it has close to a smoothie-texture.
When ready, take mixture out of freezer and spoon into the bottom of champagne glasses. Slowly add the champagne, as this will fizz up pretty fast.