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It’s time for warm-weather brunches, and we’ve got the perfect drink for you: refreshing lemosas! We’ve taken the classic mimosa and given it a springtime twist by adding lemonade and a homemade blueberry syrup, topped off with Champagne or Prosecco. It’s the ultimate way to bring fruity, sunny vibes to your weekend brunch table.

You can make these lemosas as simple or as fancy as you like. Opt for store-bought lemonade or whip up your own homemade version for that extra special touch. And don’t skip the blueberry syrup—it’s incredibly easy to make and adds a burst of flavor to your drink. Plus, you can use it in other cocktails too, like a blueberry gin and tonic!


Prep Time 5 minutes
Total Time 20 minutes
Course Drinks
Servings 8



  • 1 cup sugar
  • 1 cup water
  • 2 cups blueberries
  • Zest of 1 lemon


  • 2 cups lemonade
  • 1 bottle Champagne or Prosecco
  • Fresh blueberries for garnish


  • In a saucepan over medium heat, mix sugar and water until sugar dissolves. Add blueberries and lemon zest, bringing the mixture to a boil. Reduce heat and let it simmer until the blueberries burst, about 5 minutes.
  • Remove from heat and let it cool for 10 minutes, then strain the mixture into a clean jar. Let it cool completely.
  • Pour about a tablespoon of blueberry syrup into each champagne flute, followed by 1/4 cup of lemonade. Top off each flute with Champagne.

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