Let Me Tell You About This Pineapple Strawberry Mimosa (It’s a Story!)
Okay, so, the first time I ever made a Pineapple Strawberry Mimosa, it was for one of those family brunches that start chaotically (kids playing with the dog, spouse nowhere to be found) and then everyone wanders into the kitchen demanding something fun to drink. I was meant to do plain orange juice mimosas, but honestly, I forgot to buy the OJ—classic me. What I did have? Half a pineapple and a box of slightly squashed strawberries. The rest, as they say, is history (well, at least in my household it is). Now, this fruitier mimosa is kind of my signature move, even if my sister claims I once tried making it with apple juice by mistake. She’s not wrong. Anyway, if you want your brunch to feel like a mini tropical vacation—this is the one.
Why You’ll Love This (According to My Family, Anyway)
I make this whenever we’re tackling a lazy Sunday or trying to convince ourselves that brunch counts as self-care (it totally does). My family goes absolutely bonkers for it because it tastes like summer in a glass—even if it’s raining cats and dogs outside. Plus, it’s honestly hard to mess this up, though I did once try blending frozen pineapple straight into the Prosecco and it basically exploded (never again). If you love sweet, tart, fizzy things and occasionally want to pretend you’re on a beach instead of your crumb-covered kitchen, you're in for a treat.
What You’ll Need (Plus a Few Shortcuts)
- 1 cup fresh pineapple chunks (but I've used canned in a pinch, just drain well)
- 1 cup strawberries, hulled and halved (frozen works if you’re out of fresh, just thaw them a bit)
- 500ml chilled Prosecco or any sparkling wine (my gran swears by Asti but honestly, store brand is fine)
- ½ cup pineapple juice (optional, but I add it when the pineapple isn’t super juicy)
- 1–2 tablespoons sugar or honey (totally optional; I skip if the fruit is sweet enough, but my friend Emma dumps in a good glug of honey every time)
- Ice cubes (if you like it extra cold)
- Fresh mint or extra fruit for garnish (sometimes I just shove in a strawberry and call it a day)
How to Make This (& a Few Tangents)
- First, toss your pineapple and strawberries into a blender. If you’re feeling fancy, add a spoonful of sugar or honey, but actually, I find it works better if you taste it first and decide after blending.
- Give it a good blitz until it’s mostly smooth. If it’s looking a bit like fruit salad soup, that's normal. This is usually the point where I sneak a taste and sometimes add more pineapple juice if it’s too thick.
- Now, this is where you could strain the mixture through a fine sieve if you want it super smooth. But, honestly, most days I just pour it straight in—pulp and all. No shame in a rustic mimosa!
- Fill each glass about a third full with your fruity mixture. Then slowly (seriously, go slow or you’ll have a foamy volcano situation) pour in the chilled Prosecco. Gently stir it once or twice; don’t go wild.
- If you’re feeling extra, add ice cubes and a sprig of mint or a cheeky strawberry on top. Or not. Sometimes I just hand people the glass and hope they don’t notice the garnish is missing.
Notes (AKA Lessons Learned the Hard Way)
- Don’t use super underripe pineapple—unless you’re fond of tart drinks that make you pull a face.
- If you accidentally dump in too much fruit puree, just add a bit more Prosecco. Or, you know, embrace the thicker style.
- I think this actually tastes even better if you let the fruit puree chill in the fridge for an hour. Not always possible with impatient guests, but worth a try.
Variations I’ve Tried (and a Few That Flopped)
- Swap out strawberries for raspberries—lovely, but seeds everywhere. Maybe strain those!
- Once tried mango instead of pineapple. It was... fine, just not quite as zingy.
- Used ginger ale instead of Prosecco for my cousin who doesn’t drink—surprisingly good and kid-friendly.
- Tried adding banana once (don’t do it, trust me, just... don’t)
Equipment You’ll Need (Or Not!)
- Blender (but you could mash the fruit with a fork in a crisis; it’s just chunkier)
- Fine mesh strainer (if you want it smooth, but honestly, I usually skip this)
- Champagne flutes or just any glasses you have handy (there’s no mimosa police)
How to Store It (Like You’ll Have Leftovers...)
Keep any leftover fruit puree in a jar in the fridge for up to two days. The finished mimosa? Well, it’ll lose its fizz quickly so best to drink right away (though honestly, in my house it never lasts more than a day!). If you somehow have extra, it’s pretty great splashed over ice cream, too. Don’t ask me how I know.
How I Like to Serve This (And the Family’s Quirky Ritual)
I usually serve these with a fruit skewer balanced on the glass—fancy, right? My kids call it “the umbrella drink” even though there’s never an umbrella. Sometimes, for holidays, I’ll rim the glasses with a bit of sugar and lemon zest. My brother adds a splash of coconut rum when he makes them, but that's strictly not in the official recipe (shhh).
Pro Tips (Learned the Slightly Messy Way)
- If you rush pouring the Prosecco, you’ll probably end up mopping the counter. Trust me, slow and steady wins the race here.
- Don’t try to make this with warm Prosecco—it basically just tastes sad. Stick it in the fridge ahead of time or chuck it in the freezer for a super quick chill (but don’t forget about it—speaking from experience...)
- Actually, I find it works better if you blend the fruit ahead and let it chill. The flavors meld, and it feels fancier somehow.
FAQ (Real Questions I’ve Gotten, No Joke)
- Can I make this ahead of time for a party?
- Sure, just keep the fruit mixture and Prosecco separate till you’re ready to serve. Otherwise, it’ll go flat. Don’t ask how I learned that one.
- What if I don’t have a blender?
- No stress—just mash the fruit really well with a fork or potato masher. A bit more rustic, but still tasty!
- Is there a non-alcoholic version?
- Absolutely! I’ve used ginger ale, lemon-lime soda, or even sparkling water. It’s not the same, but still yum.
- Can I use frozen fruit?
- Yep. Just thaw it so it blends easier. Actually, sometimes I prefer it—less chopping, you know?
- Where do you get your Prosecco?
- I usually grab whatever’s on sale at the supermarket, but if you want to get fancy, Liquor.com has a great list of picks. For fruit, I use whatever looks good at the market, but Bon Appetit’s fruit guide is handy if you’re picky.
By the way, if you’re into experimenting with brunch drinks, you should totally check out this Serious Eats mimosa guide—there are a few wild combos in there. Now, if you’ll excuse me, I’ve got to see if there’s any pineapple left in the fridge...
Ingredients
- 1 cup fresh pineapple juice
- ½ cup fresh strawberries, hulled and sliced
- 1 bottle (750 ml) chilled sparkling wine (such as Prosecco or Champagne)
- 2 tablespoons orange liqueur (optional)
- 1 tablespoon sugar (optional, for sweetening strawberries)
- Ice cubes (optional)
- Fresh mint leaves, for garnish
- Pineapple wedges, for garnish
Instructions
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1In a small bowl, combine sliced strawberries with sugar if desired. Let sit for 5 minutes to macerate.
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2Divide the macerated strawberries evenly among 4 champagne flutes.
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3Pour ¼ cup pineapple juice into each flute over the strawberries.
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4Add a splash of orange liqueur to each glass, if using.
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5Top each glass with chilled sparkling wine, pouring slowly to avoid overflowing.
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6Garnish with fresh mint leaves and pineapple wedges. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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