Nothing against a traditional mimosa for our Mother's Day brunch, but why not spice things up a bit? I was tossing around ideas for a perfect fruit-and-alcohol combo, when I stumbled upon a friend's pin and loved what I found. The original recipe here is for skinny sangria; I changed the wine to champagne, crushed some of the fruit a bit, and used real sugar. (photo taken from Lauren Taylor Inspiration)
What? You missed the earlier posts for a fabulous Mother's Day brunch? Well, here ya go: part one and part two, just like that. You're welcome.
2 bottles of champagne or sparkling white wine
2 ripe, fresh peaches
1 pint raspberries
2 kiwis
several sprigs of mint
1 cup sugar
1. Slices peaches & kiwi. Set aside 2 slices of each, putting the rest into a large pitcher.
2. To reserved peach & kiwi slices, add 6 raspberries. Put the rest of the raspberries in the pitcher with the other fruit.
3. Using a mortar & pestle (or a fork in a bowl), smash the reserved fruit to make a puree. Add the mint leaves and crush just enough to "break" the mint leaves and release the oils a bit.
4. Add sugar to crushed fruit; stir to combine.
5. Pour crushed fruit into pitcher; add champagne.
6. Serve within an hour.
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