Strawberries and Cream Mimosa

Ingredients:

2 bottles of sparkling wine

24 oz frozen blueberries

1½ cups fresh or frozen raspberries

¾ cup granulated sugar

1 tbsp maple syrup

1 cup cream

1 tsp almond extract

Instructions:

1. In a medium saucepan, combine the frozen blueberries and diced raspberries. Set the heat to medium-low, allowing the berries to soften and become juicy, which should take about 8-10 minutes.

2. Once softened, stir in the sugar until fully dissolved. Then, add the maple syrup and mix well.

3. Remove the pan from heat and transfer the berry mixture to a blender. Puree until smooth.

4. Place a fine mesh strainer over a measuring cup and pour the blended berries through it. Gently tap the strainer to let the liquid flow through while trapping the seeds in the strainer.

5. Once you've extracted all the liquid, pour some of the cream through the strainer to capture any residual berry juice. Combine this with the remaining cream in the measuring cup and stir to mix well.

6. Add the almond extract and stir again.

7. Pour the berry mixture into an ice cube tray and pop it into the freezer until solid.

8. When you’re ready to serve, drop a few berry ice cubes into a champagne flute and top it with sparkling wine. Watch as the cubes melt and create a deliciously refreshing mimosa!

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