Coastal Mimosa: A Passion Fruit Mimosa

RECIPE: Excerpted from AfriCali: Recipes from My Jikoni (A Cookbook). Copyright © 2024, Kiano Moju. Photography Copyright © 2023 by Kristin Teig. Reproduced by permission of Simon Element, an imprint of Simon & Schuster, LLC. All rights reserved.

Photo: Kristin Teig

July 29, 2024

Tangy passion fruit transforms this brunch favorite into any anytime drink.

For an extra-fruity Mimosa, Kiano Mojo, author of AfriCali: Recipes from My Jikoni (A Cookbook), introduces sweet/tart passion fruit to the equation. “The tanginess of the passion fruit transitions this into an anytime bubbles cocktail,” she writes, “but I’m still serving this for brunch and through to the evening.”

Ingredients

1 bottle (750ml) chilled dry sparkling wine
2 cups chilled orange juice
3/4 cup passion fruit pulp

Tools:small saucepan, heatproof container
Glass:large pitcher
Garnish:fresh passion fruit

Preparation

In a small saucepan, combine the passion fruit pulp and sugar and set over high heat. Bring to a boil, stirring occasionally, and simmer until the sugar fully dissolves, about 2 minutes. Transfer to a heatproof container. Once cooled, store in the fridge until ready to use.

Make sure the sparkling wine and orange juice are well chilled. When ready to serve, combine the wine, orange juice, and passion fruit juice in a large pitcher. Serve immediately, and garnish each glass with a halved passion fruit, if using.

TipIf you’re in a pinch and don’t have time to make your own passion fruit pulp, you can find it sold frozen in most Latin markets or large grocery stores. This recipe calls for half a 14-ounce bag. Fully defrost before use.

If you like your cocktails not too sweet, simply halve the amount of sugar.