This crisp, refreshing lemonade mimosa with a lemon brûlée garnish combines bright citrus notes with bubbly for a lively, celebratory drink. The caramelized lemon slice adds a sweet, smoky finish that elevates a simple cocktail into something special.
Mimosas are a brunch staple, and swapping classic orange juice for lemonade gives this version a brighter, more refreshing profile. Using store-bought lemonade keeps the recipe easy, while the brûlée lemon garnish makes the drink look and taste elevated.
Instead of sugaring the rim, which can overwhelm a delicate cocktail, caramelizing a lemon slice provides both visual drama and a crisp, caramelized bite that complements the bubbles.
How to make the perfect mimosa
There’s no strict rule for juice-to-sparkling ratio — adjust to taste and the sweetness of your lemonade. A popular balance is one part juice to two parts champagne or sparkling wine, but increase or reduce either component to suit your preference.
Key tip: chill both the sparkling wine and the lemonade thoroughly before serving so each glass is crisp and refreshing.
Ingredients
Only four ingredients are required:
- Lemonade – store-bought for convenience, or homemade if you prefer.
- Champagne or sparkling wine – Prosecco works beautifully.
- Lemon – a few thin slices for brûlée garnish.
- Sugar – white granulated sugar for caramelizing the lemon slices.
See recipe card for exact quantities and servings.
Equipment
Use champagne flutes or similar 8–10 oz glasses. To make brûlée lemons you’ll need a culinary torch; alternatively, you can finish the lemons under the oven broiler.
How to brûlée lemon
Caramelizing lemon slices is quick and simple. A kitchen torch yields the best, most controlled results, but a hot broiler will also work.
Slice lemons about 1/8 inch thick and arrange on a heatproof dish. If using a broiler, place slices on a baking pan.
Blot slices dry between paper towels to remove moisture. Sprinkle sugar over each slice, then use a kitchen torch to sweep the flame across the sugar until it caramelizes and hardens to a golden crust.
Serve the brûlée lemon immediately atop the mimosa with a cocktail pick or perched on the rim.
📝Expert tips
- Remove excess moisture from lemon slices before caramelizing so the sugar adheres and doesn’t dissolve.
- Brûlée lemons immediately after sprinkling sugar for the best caramel crust.
- If using metal cocktail skewers, thread the skewer through the lemon before torching. Avoid torching wooden picks directly.
- Cut lemons to the size you plan to serve, since handling may crack the sugar coating if slices are trimmed after torching.
Substitutions
- Sparkling wine options – Prosecco, Cava, or Vinho Verde are great, often affordable alternatives to Champagne.
- Alcohol-free – For a mocktail, use lemon-flavored seltzer or sparkling lemon soda instead of bubbly.
- No bubbles – Serve lemonade in a flute with the brûlée lemon for a festive, non-alcoholic option that includes everyone.
Variations
- Use pink lemonade for a pretty pop of color.
- Swap lemonade for pineapple juice for a tropical twist.
- For a more traditional take, make a classic mimosa using orange juice.
Storage and make ahead
Prepare mimosas and brûlée lemon slices just before serving. Caramelized lemon slices are best served immediately and start to lose their crispness after about 30 minutes.
FAQ
Choose what fits your budget and taste. Champagne is classic but Prosecco and other sparkling wines offer excellent flavor at a lower price point.
Favorite pairings
Mimosas pair well with a wide range of brunch dishes. Consider savory egg dishes, sweet baked goods, or fresh fruit to round out your brunch spread.
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Pesto Baked Eggs
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Fresh Strawberry Bread with Buttermilk
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Homemade Raspberry Almond Scones
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Smashed Eggs On Toast
Made this recipe? Please leave a rating and comment below. If you shared a photo, tag @brunchandbatter on Instagram so we can see your creation!
📖Recipe
Lemonade Mimosa with Lemon Brûlée Garnish
Equipment
- 6–8 champagne flutes
- culinary torch (or oven broiler)
Ingredients
Brûlée Lemon Slices
- 1–2 lemons, sliced 1/8 inch thick
- 4 tablespoons white granulated sugar
Lemonade Mimosa
- 1 (750 ml) bottle Champagne or Prosecco, chilled
- 4 cups lemonade, chilled (store-bought or homemade)
Instructions
Brûlée Lemon Slices
- Cut lemons into 1/8 inch slices. If using skewers, thread slices before caramelizing. Arrange on a heatproof dish and blot both sides with paper towels to remove moisture. Sprinkle about 2 teaspoons of sugar over each slice. Using a kitchen torch, sweep the flame across the sugar until it turns golden and hardens. If using a broiler, preheat to high and broil on a heat-proof pan until sugar is golden, about 5 minutes.
Lemonade Mimosas
- Pour champagne or prosecco into flutes about 1/3 to 1/2 full, depending on taste. Top with chilled lemonade and finish with a brûlée lemon slice. Serve immediately.
Notes
- Dry lemon slices well before caramelizing so the sugar adheres and doesn’t dissolve.
- Caramelize lemons immediately after adding sugar for best results.
- Follow safety instructions for your torch. Avoid torching wooden picks directly.
- If you plan to skewer lemons, thread metal skewers before torching.
- Trim lemons to serving size before torching to prevent the sugar crust from cracking when handled.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
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