CLEMENTINE & THYME MIMOSAS
A little twist on the classic mimosa, with fresh clementine juice and thyme syrup.
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 100 g caster sugar
- 6 thyme sprigs
- 750 ml bottle sparkling wine champagne, cava, prosecco – whatever you prefer
- 8 clementines peeled
- to serve: extra thyme sprigs
Instructions
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Start by making the thyme syrup. Combine the caster sugar, 125ml water and thyme sprigs in a small saucepan. Set over over a medium heat, bring to a gentle simmer and cook for 5 minutes, until the sugar has dissolved and the liquid has reduced. Allow to cool, then strain into an airtight container and keep refrigerated until ready to serve.
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Next, if you have a juicer, you can simply juice the clementines. If you do not, as I do not, blend the clementines in a high-speed blender until smooth and strain through a muslin cloth. Your other option is to use a traditional citrus juicer, which will leave you with bits in the juice – some like this, some do not. Refrigerate until ready to serve.
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When you are ready to serve, pour 1-2 tsp of the thyme syrup into each flute glass. Fill the flute glass three-quarters full with sparkling wine, then top with the fresh clementine juice. I like mine heavy on the sparkling wine, but you can play around with these measurements, if you like. Garnish with a sprig of thyme, drink and enjoy.
I love a Christmas cocktail! If these Mimosas aren’t your thing, try my Christmas Negroni instead.
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