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Hibiscus and Lavender Mimosas

Hibiscus and lavender mimosas make for a festive twist on a classic. Subtle floral notes add flavour and colour in this drink imagined by Chef Chris Gama of Clementine.

Chef Chris Gama
Clementine Cafe

1 cup dried hibiscus flowers
1 1/2 tsp dried lavender flowers
1 1/4 cups water
1 1/2 cups sugar
1 tiny pinch of salt
1 bottle of prosecco, very cold


  1. Combine water, sugar, salt and hibiscus flowers in a small pot. Bring mixture to a simmer over medium heat. Continue to simmer for 3 minutes, then place a lid on the pot and remove it from the heat. Leave the mixture to steep for 15 minutes, letting flavours infuse.
  2. Remove the lid and place the pot back over medium heat. Bring the syrup up to a boil, then place the lavender flowers in the pot. Remove pot from heat and let this mixture steep for 4 more minutes.
  3. Strain syrup through a fine mesh strainer into a glass jar. Once syrup has cooled, refrigerate.
  4. To make the cocktails, pour 1.5 oz of hibiscus syrup into each champagne flute. Top up each flute slowly with about 5oz of prosecco.

Yield 5 hibiscus and lavender mimosas