Mothers Day Strawberry Mimosa

My mom called that Sunday morning asking if I'd make something special for brunch, and I found myself standing in the kitchen with a carton of strawberries, sunlight streaming through the window. There's something about springtime fruit that makes you want to celebrate, so I started blending fresh berries with a squeeze of lemon, watching the color transform into this gorgeous coral-pink that felt like bottled sunshine. Within ten minutes, I had created something that looked and tasted like a fancy brunch cocktail, minus the alcohol, and suddenly I understood why this simple drink has become my go-to for every gathering that needs a little sparkle.

I made this for my sister's baby shower last year, and watching my pregnant friend's face light up when she took that first sip felt like the best compliment I could get. The table went quiet for a moment, just people enjoying something cold and fruity and pretty, and that's when I realized mocktails don't need to apologize for what they're not—they're brilliant exactly as they are.

Ingredients

• Fresh strawberries: Use the ripest ones you can find because their natural sweetness is what makes this drink sing, and honestly, underripe berries will make you wish you'd added more honey.
• Honey or agave syrup: This is optional but worth tasting as you blend, since some strawberries are naturally sweeter than others and you want to balance, not overpower.
• Fresh lemon juice: The acid brightens everything and keeps the drink from tasting one-dimensional, so squeeze it fresh if you can.
• Orange juice: Chill this ahead of time because warm juice ruins the whole refreshing vibe you're going for.
• Sparkling water or club soda: This is your bubbles, your festive moment—don't skip it or swap it for regular water.
• Fresh strawberry and orange slices for garnish: These aren't just pretty; they remind people what's actually in their glass.
• Fresh mint sprigs: Optional but they add a whisper of something elegant that people always notice.

Instructions

Blend your berry base:

Toss the hulled strawberries, honey if you're using it, and lemon juice into your blender and blend until completely smooth—you'll hear the sound change from chunky to silky, and that's when you know you're there.

Strain out the seeds:

Pour the purée through a fine mesh sieve into a bowl or jug, pressing gently with the back of a spoon to get every drop of flavor through while leaving the seeds behind; this step takes two minutes but makes the drink taste refined.

Build each glass:

Divide the strawberry purée evenly among your four champagne flutes or glasses, giving each one about a quarter cup of that gorgeous pink base.

Add the citrus layer:

Pour half a cup of chilled orange juice into each glass, watching how it sits on top of the purée for just a moment before starting to blend together.

Finish with sparkle:

Top each glass with half a cup of sparkling water or club soda and stir gently—this is the moment the drink comes alive with tiny bubbles.

Garnish and serve:

Tuck a strawberry slice and an orange slice onto the rim of each glass, add a mint sprig if you're feeling fancy, and serve immediately while everything is still cold and fizzy.

Save

There was this moment at a Mother's Day brunch when my aunt, who's usually quiet, raised her glass and said it was the most thoughtful thing someone had made for her in years. I realized then that these drinks weren't just refreshing—they were a way of saying, 'I thought about what would make you happy today.'

Why This Works for Brunch

Brunch exists in this magical time between breakfast and lunch when you want something that feels celebratory but not heavy, and these mocktails fit perfectly into that moment. They pair beautifully alongside eggs, pastries, and fresh fruit without competing for attention, and they look so vibrant in a champagne flute that guests immediately feel like something special is happening.

Customizing Your Mocktail

The foundation is strawberry and citrus, but this drink is flexible once you understand how it works. I've made versions with frozen strawberries thawed first, substituted sparkling apple cider for a fall-feeling twist, and even tried non-alcoholic sparkling wine when I wanted something that tasted a little fancier.

Making It Ahead and Serving Tips

The strawberry purée can be made a few hours ahead and kept in the fridge, which takes the last-minute stress out of hosting a brunch. When guests arrive, you just pour and garnish, and suddenly you're the person who made something beautiful and delicious without seeming frazzled.

• Make the purée first thing so you can focus on other brunch dishes without rushing.
• Keep your juice and sparkling water in the coldest part of your fridge so the final drink is perfectly chilled.
• Set up a little garnish station so guests can customize their own if you're hosting a larger group.

Save

This drink has become my answer to 'what can I make that everyone will actually enjoy' because it's simple, elegant, and speaks for itself. Pour one today and see what kind of moment you create.

Kitchen Q&A

→ Can I use frozen strawberries?

Yes, frozen strawberries work well if thawed before blending to ensure smooth purée.

→ What can I substitute for sparkling water?

Try sparkling apple cider or non-alcoholic sparkling wine for a different fizz.

→ Is honey necessary for sweetness?

Honey or agave syrup is optional and can be adjusted to taste or omitted for a more tart flavor.

→ How should I serve the drink?

Serve immediately in champagne flutes or glasses, garnished with strawberry slices, orange slices, and mint sprigs.

→ What dishes pair well with this beverage?

It complements scones, quiche, or fruit salads nicely during brunch.