Happy Friday! We’re coming up on Easter and we thought we’d share a great idea for an Easter brunch gathering. It’s finally feeling a little warmer out there, and it’s time to shift gears from the heavier fall and winter flavor profiles to the fresh and light flavors of spring and summer. Pretty your brunch, and wow your friends and family with a creative make-your-own mimosa bar. Follow these tips for an easy display that is a fun addition to your typical Easter spread.
Prepping your Mimosa Bar
• Chill your champagne in a pretty ice bucket on the table, allowing guests to fill and refill their glasses. We love this inexpensive ice bucket from Bed Bath & Beyond.
• Bright fruits like raspberries, strawberries and navel oranges are in season for April, so serve a variety of mix-ins to add some color and flavor punch to your typical mimosa.
• Grab some clear serving bowls like these from Crate & Barrel to let the colors of the fruit shine through. They come in a couple different sizes to add some complexity to the spread.
• If you have access to, fresh squeezed orange juice makes the best mimosa. Add a variation by providing some fresh pineapple juice and some fresh strawberry syrup. Try the super simple recipe below for the freshest option.
• Keep table decor simple, maybe adding some clean, white Easter lilies, to let the color of the fruit and juices shine through.
Simple Strawberry Syrup (Ces & Judy’s Kitchen)
1 pint Strawberries
1/4 cup – 1/2 cup Palm Sugar (depending on how much sweetness your palette desires)
1 tsp pure vanilla extract
Combine all ingredients in a saucepan and cook on medium heat 15-20 minutes or until the mixture thickens. Place in a blender and whirl away.