Recipe courtesy of Kardea Brown
Tropical Dragon Fruit Mimosas
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 6 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 216
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
If you're going to do brunch right, you've got to have a cocktail and cousins, this one is a stunner. My dragon fruit simple syrup paired with passion fruit juice gives this tropical cocktail a beautiful ombré effect that's sure to impress.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 6 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 216
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
6 champagne flutes- Combine the granulated sugar, 1/2 cup water and chopped dragon fruit in a small saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Mash the dragon fruit with a fork or potato masher. Set aside to cool completely. (The dragon fruit will tint the simple syrup pink while it cools.) Once cooled, strain the dragon fruit pieces and discard. (See Cook’s Note.)
- To serve, fill 6 champagne flutes with sparkling wine. Pour about 1 tablespoon of the dragon fruit simple syrup into the bottom of each of the champagne flutes. Top each with 1/4 cup of passion fruit juice. Garnish with the dragon fruit slices.
Cook’s Note
The simple syrup can be made ahead of time. Cool the simple syrup quickly by placing it on an ice bath.
