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Fruity Mimosa Bar

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  • Prep 10 min
  • Total 10 min
  • Servings 8
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Make a brunch toast to remember with our fruity mimosas made with chilled champagne, Prosecco wine and orange, peach and kiwi-strawberry juices.
By Stephanie Wise
Updated Jun 6, 2012
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  • 1 bottle (750 ml) champagne, chilled
  • 1 bottle (750 ml) prosecco wine, chilled
  • 4 cups (32 oz) orange juice, chilled
  • 4 cups (32 oz) peach juice, chilled
  • 4 cups (32 oz) kiwi-strawberry juice, chilled


  • 1
    Open champagne and wine; place bottles in ice buckets filled with ice to keep cold, if desired. Pour each fruit juice into separate clear glass bottle or pitcher. Set out champagne flutes for guests to self-serve.
  • 2
    To make mimosa: Fill champagne flute with equal amounts champagne or wine and fruit juice of choice.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute your favorite fruit juices for the orange, peach and kiwi-strawberry juices.
  • tip 2
    Make a bellini bar! Swap fruit juices for fruit purees, such as peach, strawberry and raspberry (don’t forget to strain out the seeds).
  • tip 3
    Set up this easy cocktail bar for wedding or baby showers or for a nice brunch. Offer fresh fruit to match the juice flavors for garnishing the mimosas, if desired.


Nutrition Facts are not available for this recipe
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