Melon Mimosa

We discovered this riff on the traditional Mimosa from Goop and the recipe is from one of our favorite brunch spot in NYC, Jack's Wife Freda.  This is easy to make and a bright addition to your weekend cocktail lineup.

Melon Mimosa

4 servings

for the cantaloupe juice:

1 medium cantaloupe

for the mimosa:

4 ounces Lillet Blanc
4 ounces cantaloupe juice
Champagne or other sparkling wine


1. To prepare the cantaloupe juice, cut off the top and bottom of the cantaloupe with a sharp knife. Stand the melon on a flat surface and remove the outer rind, following the natural curve of the melon in a downward motion, taking care not to cut off the fruit. Once the cantaloupe is peeled, cut it in half and discard the seeds.

2. Rough chop the melon into small pieces and place in a blender starting with 1 cup of water.
Blend on the highest speed, gradually adding more water until the consistency is more of a juice than a smoothie.

3. To prepare the mimosa, combine the Lillet Blanc and cantaloupe juice.

4. Measure 2 ounces of the cantaloupe mixture into each of four champagne flutes.

5. Top each flute with champagne.

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