HOLIDAY BUBBLY BAR DIY- MIMOSAS & BELLINIS, NONALCOHOLIC

No matter what time of year it is, bubbles are always a great idea, especially during the holidays! Here is my guide on how to build your DIY Bubbly Bar. Mimosas & Bellinis, or Nonalcoholic version.

Yield: 5-8
Author:
Holiday Bubbly Bar- Mimosas & Bellinis, Nonalcoholic

Holiday Bubbly Bar- Mimosas & Bellinis, Nonalcoholic

No matter what time of year it is, bubbles are always a great idea and especially during the holidays!Bubbly Bar+ Mimosas & Bellinis, or Nonalcoholic version.

Ingredients

Fruit Puree
  • 2 cups sugar
  • 1 cup water
  • 1 (16-ounce) bag of frozen peaches
  • 1 (16-ounce) bag frozen strawberries, thawed
  • 1 (16-ounce) bag frozen blueberries or blackberries, thawed
  • 3 to 6 (750-ml) bottles Prosecco or Cava, chilled. (or La Croix or club soda if nonalcoholic)
  • Fresh orange peel twits, strawberries, raspberries, or blueberries skewers.
Bubble Bar Ideas
  • Table
  • Fruit puree
  • Fruit, for garnish
  • Herbs, optional garnish
  • Glasses
  • Jars or small wine carafe
  • Bowls for garnishes
  • Ice bucket
  • Labels or signage for your juices (I used paper bag cut into strips and a marker with twine)
  • Music, candles, and flowers (for ambiance!)

Instructions

  1. Make simple syrup. Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Let cool slightly.
  2. Puree the desired fruit and orange peel in a blender with 1/2 cup of the sugar simple syrup until smooth. Strain through a fine-meshed strainer and into a mason jar or bowl.
  3. Cover and refrigerate.
  4. Rinse the blender and repeat the process with other remaining fruits, using an orange peel each time. I like to make at least 3 different purees.
  5. Refrigerate
  6. For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute or small wine. Slowly pour enough Prosecco or Cava into the flute to fill. Gently stir to blend. Garnish fruit twists or berries.
What You
  1. Table: An end table, console table, or a cardboard table with a table cloth or fabric.
  2. Fruit puree
  3. Fruit, for garnish
  4. Bowls for garnishes
  5. Herbs, optional garnish
  6. Glasses
  7. Jars or wine carafe to hold puree
  8. Napkins or fabric for the color
  9. Ice bucket or any bowl, or vessel that will hold a bowl of ice water to chill the bubbles.
  10. Labels or signage for your juices (I used a paper bag cut into strips and a marker with twine)
  11. Music, candles, and flowers (for ambiance!)
  12. A tray of any kind, cutting board, or piece of wood.

Notes

  • Use any type of fruit you like and make as many purees as you'd like. One is just fine!
  • You can also use fresh fruit instead of the frozen listed above. Also consider grapefruit, orange, and mango.
  • Do-Ahead Tip: The fruit purees can each be made 2-3 days ahead. Cover separately and refrigerate. They may thicken so stir in water to loosen if necessary.
  • Set up the bar a day or two ahead of time if desired.
  • You can average about 4-6 mimosas per 1 - 750 bottle of sparkling wine, depending on your ratio. I don’t like mine too sweet, so I’m more of a 2 parts sparkling to 1 part juice fan (sometimes even 3 parts bubbly to 1 part juice).
  • Plan on about 1 bottle for every 2-3 people (but you know your guests;).


Calories vary based on added ingredients.

Did you make this recipe?
Tag @Lauren_lane_Culinarian on instagram and hashtag it # LaurenLaneCulinarian
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