Brunch needs sparkle, color, and zero fuss—enter raspberry lemon mimosas that taste like sunshine. These seven riffs go from classic and crisp to fancy and flamboyant, so you’ll always have a crowd-pleaser. We’re talking big citrus energy, juicy berries, and the kind of bubbles that keep the table laughing. Ready to give your brunch squad something to text about?
1. Classic Raspberry Lemon Mimosa That Sets The Bar
Start strong with the blueprint. This one tastes clean, bright, and perfectly balanced—aka the mimosa that makes everyone say “wait, what did you put in this?” Serve it when you want effortless elegance with minimal work.
Ingredients:
- 6 oz chilled Prosecco or dry Champagne
- 2 oz fresh lemon juice
- 1 oz raspberry puree (strained)
- 1/2 oz simple syrup (adjust to taste)
- 2-3 fresh raspberries, for garnish
- Twist of lemon peel, for garnish
Instructions:
- Chill your flutes and ingredients well. Cold equals crisp.
- In a small pitcher, combine lemon juice, raspberry puree, and simple syrup. Stir until smooth.
- Pour 2–3 tablespoons of the mixture into each flute.
- Top gently with Prosecco, angling the glass to preserve bubbles.
- Give a tiny stir, garnish with raspberries and a lemon twist, and serve immediately.
Want it sweeter? Add a splash more simple syrup. Prefer sharper? Cut the syrup and let the lemon sing. Serve with buttery croissants or a salty beef situation to balance the brightness—trust me.
2. Blush Basil Fizz For The Herb-Curious
Herbs and citrus love each other, and this basil-kissed version proves it. It smells like a summer garden and tastes like brunch leveled up. People will ask for the “green one” again and again.
Ingredients:
- 6 oz chilled Prosecco
- 1 1/2 oz fresh lemon juice
- 1 oz raspberry syrup (store-bought or homemade)
- 4–5 fresh basil leaves
- 1/2 oz club soda (optional, for extra fizz)
- Crushed ice (optional for mixing)
Instructions:
- In a shaker, gently muddle basil with lemon juice to release oils. Don’t pulverize it.
- Add raspberry syrup and a handful of crushed ice. Shake briefly to chill.
- Strain into a chilled flute or coupe, discarding basil bits.
- Top with Prosecco, then a splash of club soda if you want lighter bubbles.
- Smack a basil leaf between your palms and float it on top for aroma.
Swap basil for mint if you want mojito vibes, or use thyme for a savory twist. Pair with a goat cheese frittata—the herb notes absolutely pop alongside creamy, tangy bites.
3. Limoncello Raspberry Royale For The Fancy Friend
When you want to look extra without trying, limoncello enters the chat. This version delivers maximum citrus with warm, sweet lemon undertones and a jewel-toned blush. It’s ideal for birthdays, showers, or anytime your brunch dress has pockets.
Ingredients:
- 5 oz chilled Champagne (brut)
- 1 oz chilled limoncello
- 1 oz raspberry puree, strained
- 1/2 oz fresh lemon juice
- Lemon wheel and raspberry for garnish
Instructions:
- Stir raspberry puree with lemon juice until silky.
- Pour limoncello into a flute, then add the raspberry-lemon mixture.
- Top slowly with Champagne and let the layers marble.
- Garnish with a thin lemon wheel and a single raspberry on a pick.
- Serve immediately while it’s icy cold and wildly photogenic.
Prefer a lighter sip? Use Prosecco instead of Champagne. Serving a crowd? Batch the raspberry-lemon mix and keep it in a small pitcher over ice so you can assemble on the fly—no bartender stress, IMO.
4. Sparkling Raspberry Lemonade Mimosa For The Sweet Tooth
This one skews playful and nostalgic—think grown-up lemonade stand with bubbles. It’s sweeter, fruitier, and dangerously easy to drink. Brunch just got a little cheeky.
Ingredients:
- 4 oz chilled Prosecco
- 3 oz chilled raspberry lemonade (high-quality or homemade)
- 1/2 oz lemon juice (to brighten)
- 1/4 oz grenadine (optional, for color and sweetness)
- Lemon sugar for rimming (1 tbsp sugar mixed with 1/2 tsp lemon zest)
- Raspberries and lemon wedge for garnish
Instructions:
- Rim a chilled flute with lemon wedge, then dip in lemon sugar.
- Combine raspberry lemonade and lemon juice in the glass.
- Add grenadine if you want a sunset hue.
- Top with Prosecco, stirring gently to integrate.
- Garnish with raspberries. Sip immediately and grin.
Dial down the sweetness by skipping grenadine or using a dry sparkling wine like Cava. Pair with chicken and waffles or cinnamon rolls—the sweet-and-bubbly combo slaps.
5. Frozen Raspberry Lemon Mimosa Slush That Beats The Heat
Hot day? Blend your mimosa. This frosty slush tastes like sorbet with bubbles—refreshing, zippy, and absolutely patio-approved.
Ingredients:
- 1 cup frozen raspberries
- 1/2 cup frozen lemonade concentrate
- 4 oz chilled Prosecco (plus more for topping)
- 1/2 cup ice
- 1 tbsp honey or agave (optional)
- Lemon zest for topping
Instructions:
- Add raspberries, lemonade concentrate, Prosecco, ice, and honey to a blender.
- Blend until smooth and thick—like a loose slush.
- Spoon into chilled coupes or wine glasses.
- Top with an extra splash of Prosecco to wake up the bubbles.
- Finish with a pinch of lemon zest for aroma and color.
Want it boozier? Add 1 oz of vodka or citrus gin before blending. Keep a tray of frozen raspberry-lemon cubes on hand so refills happen fast—because they will.
6. Honey-Thyme Sparkler For The Brunch Sophisticate
Savory, floral, and slightly earthy, this one whispers “I read cookbooks for fun.” The thyme-honey syrup brings depth without stealing the show. It’s fabulous with rich dishes that need a bright, bubbly counter.
Ingredients:
- 5 oz chilled Cava (brut)
- 1 1/2 oz fresh lemon juice
- 1 oz raspberry puree
- 3/4 oz honey-thyme syrup (1:1 honey and water simmered with thyme, cooled)
- 1 sprig fresh thyme, for garnish
Instructions:
- Stir lemon juice, raspberry puree, and honey-thyme syrup until smooth.
- Pour into a chilled flute, then top slowly with Cava.
- Give a gentle stir to combine without killing the bubbles.
- Garnish with a fresh thyme sprig; clap it once to release oils.
- Serve cold and watch the food pairings sing.
Try this with smoked salmon, baked eggs, or a salty cheese board. No thyme? Use rosemary for a piney twist or swap in lavender (sparingly) for a floral brunch moment—seriously, a little goes a long way.
7. Pink Sunset Pitcher Mimosas For A Crowd
Hosting the whole crew? This batch recipe keeps bubbles flowing and you out of the kitchen. It looks stunning on the table, like a rosé sunset in a pitcher—zero stress, maximum glam.
Ingredients:
- 1 bottle (750 ml) chilled Prosecco or Cava
- 1 cup fresh lemon juice
- 3/4 cup raspberry syrup or puree
- 1/2 cup orange liqueur (like Cointreau), optional but excellent
- 1/4–1/2 cup simple syrup, to taste
- 1 cup chilled sparkling water (to keep it sessionable)
- 1 cup fresh raspberries
- 1 thinly sliced lemon
- Ice for the serving bucket (not the pitcher)
Instructions:
- In a large chilled pitcher, whisk lemon juice, raspberry syrup, orange liqueur, and simple syrup.
- Slowly add Prosecco and sparkling water, stirring gently to keep fizz.
- Slide in raspberries and lemon slices for a pretty float.
- Keep the pitcher over ice or in the fridge so it stays frosty.
- Pour into flutes or stemless wine glasses right before serving.
Scale up for bigger parties and keep extra bottles of bubbly on standby. For a low-ABV version, swap half the Prosecco with nonalcoholic sparkling brut—your early risers will thank you, FYI.
Ready to call yourself the brunch MVP? These seven raspberry lemon mimosas bring the fizz, the color, and the “omg what is this?” reactions you deserve. Mix one or try them all—either way, your brunch just went from fine to legendary.
