Lemon Mint Pineapple Mimosa Drink Recipe is the perfect easy drink recipe for a warm spring day.
Hello! My name is Chelsey and I am rebelling against winter.
It’s not just that I’m sick of cold weather. Zach and I bought a house last month! And we have a yard! And a patio! So I keep dreaming of sitting out on the porch in the summer with a nice mimosa and relaxing. Which means this cold weather needs to end.
Since I prefer to be a do-er than a dreamer, I said, good-bye to winter and decided to just make some sunny, citrus-y mimosas anyway.
This is my rebellion. It’s pathetic, but it’s mine.
Let’s talk about the mimosas!
Lemon Mint Pineapple Mimosa Drink Recipe
Like many of you, when I start getting that spring-time itch, what I want most is lemon. Probably because it’s so refreshing and bright. Regardless of the reason, I knew my mimosas would be centered around lemons.
I’m going to be honest here–I came up with this in the middle of the grocery store at the last minute. Because I walked by the mint and thought, “Mint goes so well with lemon!” Then all I needed was one more thing…to make it less bitter. But I wanted to maintain that yellow and green color, so pineapple it was! It was also a great snack while I mixed the rest of the ingredients. Nom.
For the wine, I decided to go with Cupcake’s Angel Food…mostly because I was dying to know what it tasted like. 😛 It was really good! But if I did this again, I would use Cupcake’s Moscato. While I thought the mimosas were pretty well perfect, Zach thought they were a tad bitter (he’s not the biggest fan of lemon). I wound up adding more Sprite to his. But Cupcake makes a REALLY sweet Moscato (and it’s soooo good). I think that would balance out the bitterness nicely.
As far as a light drink that makes you think warm weather might really be just around the corner…boy, does this deliver. I let mine sit for 30 minutes, initially. If you let it sit longer (I’d give it at least an hour or two), the mint becomes stronger and makes this drink so refreshing.
Also, do me a favor and check out the post I wrote for St. Patrick’s Day last year–Irish Carbomb Cupcakes. My husband’s co-workers said they were the best cupcakes they had EVER had. And they don’t get nearly enough love.
Lemon Mint Pineapple Mimosas
- 1/2 cup lemon juice
- 1/2 pound fresh pineapple, cubed (plus any juice left in the container)
- 1 cup fresh mint leaves
- 1 cup Sprite, 7UP, or other citrus-y sodas (plus more for taste)
- 750 mL semi-sweet white wine (I used Cupcake's Angel Food)
- sliced lemon, for garnish
- Put the fruit and mint leaves in a carafe or pitcher. Add the lemon juice, soda, and wine. Stir briefly, to loosen the fruit and mint.
- Let this sit in the fridge for at least an hour, so the flavors can be absorbed.
- Serve chilled!
[dtbaker_banner text=”YOU WILL ALSO LOVE:” linkhref=”” type=”brush”]
This article may contain affiliate links.