Strawberry Mimosa Bar Galentines (Printable Version)

A bright mimosa bar with fresh strawberries, fruit purees, and sparkling juices for a lively brunch experience.

# What You Need:

→ Fruit Purees and Garnishes

01 - 1 cup fresh strawberries, hulled
02 - 1 cup fresh raspberries, optional
03 - 1 cup fresh orange segments
04 - 1 cup pineapple chunks
05 - 2 lemons, thinly sliced
06 - 1 bunch fresh mint leaves

→ Juices

07 - 2 cups fresh orange juice
08 - 2 cups pineapple juice
09 - 2 cups cranberry juice
10 - 2 cups peach nectar, optional

→ Bubbles

11 - 2 bottles chilled Prosecco or Champagne
12 - 1 bottle chilled sparkling water for non-alcoholic option

→ Extras

13 - Granulated sugar for rimming glasses, optional
14 - Ice cubes

# Steps:

01 - Blend strawberries and raspberries separately with a splash of juice until smooth. Pour each puree into small serving bowls with spoons for easy access.
02 - Arrange fruit purees, juices, and sliced fruits in individual bowls or carafes. Place mint leaves and lemon slices in separate small dishes for garnishing.
03 - Keep Prosecco, Champagne, and sparkling water on ice or in the refrigerator until ready to serve.
04 - Moisten the rims of champagne flutes with water or juice, then dip in granulated sugar for a festive presentation, if desired.
05 - Guide guests to layer a spoonful of fruit puree into a glass, top with fruit juice of their choice, then fill with sparkling wine or sparkling water. Garnish with fresh fruit slices or mint leaves.
06 - Present a menu board with suggested flavor combinations such as Strawberry-Pineapple Mimosa or Orange-Mint Fizz to inspire guest selections.

# Expert Advice:

01 -
  • Everyone gets to customize their own drink, so there's zero waste and maximum joy in the process.
  • The whole setup takes twenty minutes but looks like you've been planning this party for weeks.
  • It's naturally elegant yet completely foolproof—even your friend who claims they can't cook will feel like a mixologist.
02 -
  • Don't blend your fruit purees too far in advance because they'll separate and look a little sad; make them within an hour of serving.
  • The secret to making this feel special instead of casual is presentation—take the time to arrange things prettily, and people will feel like they're at an actual brunch venue.
03 -
  • Mise en place is everything here—have every single ingredient in its serving bowl before the first guest arrives, because once people start building drinks, you'll have zero time to chop.
  • The secret to making this look professionally impressive is using matching small bowls and carafes, arranging them in a line with a logic to them, and keeping everything exceptionally clean throughout service.
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