Prep: 20 mins Mix time: 7mins

Yields 8 Mimosas

Watermelon Hibiscus Mimosa combines three of my favorite things; watermelon, hibiscus, and orange juice. I chanced upon this amazingly refreshing summer cocktail/mocktail while vacationing in Jamaica. I started every morning of my vacation with at least three mimosas. One morning, my curry goat and grits was too good and my mimosa became to warm. I dropped a few of the watermelon chunks from my fruit plate into the glass and MY GAWD was I invigorated by the co-mingling of flavors that was happening. Though this drink was completely accidental, it was so damn good it became an instant favorite.

Ingredients:

Hibiscus Tea

2tsp hibiscus petals

10oz water

sugar (or stevia leaf)

Mimosas

750ml (1bottle) champagne, sparkling white wine or sparkling juice

2 cups orange juice (w/some pulp)

2 cups watermelon (sliced w/o rind)

1/2 frozen blueberries

Hibiscus Brewing Instructions

Boil 10oz of water and pour into heat safe cup.

Put 1.5tsp of dried hibiscus petals into a infuser.

Steep in water 4-7 minutes.

Sweeten to taste with sugar (or your go-to sweetener)

Add 1 cup of ice and let chill for 10-15 minutes.

Watermelon Hibiscus Base

Combine hibiscus tea and watermelon in the blender.

Puree until smooth.

Add a few ice cubes if it is too loose. Blend until desired consistency.

Before I get to the mimosa blending instructions, let me clarify. Mimosas are typically made with champagne. I usually serve them in these Libbey Embassy Flutes —

but for some reason I could only find one of mine and my new set hasn't arrived yet. So, instead I served them up in my Vines & Vinyl retro red wine glass. 

Now, back to the mimosas