Sparkling Mimosa Punch Recipe for Brunch and Parties

This large batch of mimosa punch, served in a punch bowl, is ideal for a brunch or Mother’s Day gathering.

Looking for a simple way to make Mom feel special? Give her a day off from cooking, cleaning, and childcare. Treat her to a relaxed morning with sweet treats, a nap, and a refreshing, bubbly drink. This mimosa punch is effortless to prepare, looks festive in a punch bowl, and keeps the celebration flowing so you can focus on pampering.

Mimosa Punch Tips

• Chill all ingredients before assembling for the best flavor and bubbles.
• Avoid stirring—stirring releases carbonation. The liquids will combine naturally as you add them.
• Serve immediately to preserve the fizz.
• Use champagne flutes or glasses with narrower openings to retain effervescence.
• Variations: swap the orange juice for pineapple or mango juice, or add fruit such as strawberries or blueberries alongside or instead of raspberries. To make a non-alcoholic version, replace the sparkling wine with extra ginger ale or sparkling water.

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Mimosa Punch

Servings: 8 servings

Prep Time: 5 mins

Total Time: 5 mins

This large batch of mimosas, served in a punch bowl, is perfect for a brunch gathering.

Ingredients

• 2 cups quality orange juice, or freshly squeezed (500 ml)
• 2 cups ginger ale (500 ml)
• 1 cup orange liqueur (250 ml), see Notes
• 1 bottle sparkling wine (750 ml)
• 1 orange, sliced
• 1 cup fresh raspberries
• Ice

Instructions

1. In a large pitcher or punch bowl, combine the chilled orange juice, ginger ale, and orange liqueur.
2. Add the sparkling wine, sliced oranges, raspberries, and ice. Do not stir—allow the ingredients to meld gently to preserve bubbles.
3. Serve immediately in flutes or glasses with a narrow opening to keep the punch bubbly.

Notes

• Orange liqueur options include Cointreau, Grand Marnier, or triple sec.
• For best results, chill all liquids before mixing to retain effervescence.

Calories: 176 kcal,
Carbohydrates: 30 g,
Protein: 1 g,
Fat: 1 g,
Sodium: 12 mg

Cuisine: American

Course: Drinks

Author: Annalise Sandberg