Waitrose and Partners
Yuzu & lime leaf mimosa

Yuzu & lime leaf mimosa

Bang-on-trend yuzu juice plus a fragrant lime leaf syrup combine to make a cocktail-bar-worthy glass of bubbles. 

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDrink
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins
  • Pluscooling

Ingredients

  • 100g caster sugar
  • 5 Cooks' Ingredients Makrut Lime Leaves
  • 1½ tsp Cooks' Ingredients Yuzu Juice
  • 750ml sparkling wine (such as Prosecco or Cava)
  • ½ unwaxed lime, zest pared into 6 thin strips

Method

  1. In a large pan, put the sugar, 100ml water and the lime leaves; set over a medium heat and stir until the sugar dissolves. Transfer to a jug and allow to cool to room temperature, then chill until needed.

  2. When ready to serve, pour 1 tbsp sugar syrup into the bottom of each of 6 Champagne coupes or flutes, spoon ¼ tsp yuzu juice over each, then top up with the sparkling wine. Twirl each lime strip around your finger to create a twist, then rest on the rim of each glass.

Cook’s tip

The syrup can be made up to 2 weeks ahead and is handy to have in the fridge – it’s a treat drizzled over citrus cakes or puds. 

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (5/5)

5 out of 5 stars1 rating