Combine strawberries, raspberries, and honey in a medium saucepan. Cook over medium heat for 5 to 7 minutes or until juices form, stirring occasionally. Remove from heat; cool slightly. Transfer berry mixture to a blender; add half-and-half. Cover and blend until smooth. Transfer to a 2-quart pitcher. Cover and refrigerate several hours or until chilled.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Strawberries and cream in a homemade mimosa? This recipe definitely has our attention...
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Hy-Vee frozen unsweetened strawberries | ||
| ½ c. Hy-Vee frozen unsweetened raspberries | ||
| 3 tbsp. Hy-Vee honey | ||
| 1 c. Hy-Vee half-and-half | ||
| 1 (750-ml) bottle Korbel champagne, chilled | ||
| Fresh strawberries, for garnish |
Things To Grab
- Medium saucepan
- Blender
- 2-quart pitcher
Directions
Add champagne to strawberry mixture in pitcher just before serving. Stir gently, then slowly fill glasses. Garnish each drink with a fresh strawberry, if desired.
Nutrition facts
Servings
210 Calories per serving
6-oz.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 20mg
- Sodium: 30mg
- Total Carbohydrates: 15g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%