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It may only be Wednesday, but it’s never too early to start dreaming about weekend brunch. In my opinion, mimosas are in fact the greatest thing about brunch. Aside from bacon that is. And waffles. Hell, I love it all!
If you’re tired of pairing your champagne with orange juice (first world problems, right?), there are so many other flavor options out there. One that I’ve enjoyed lately is the pear and berry mimosa. Here’s how I make it:
You can adjust based on your preference, but I used a 2:1 ratio for champagne to pear juice. If you don’t want it that strong, then a 1:1 ratio is standard. A splash of berry nectar to gives it an extra kick and makes it absolutely perfect for summer!
Served chilled and enjoy!
