If this is your first time visiting this blog, welcome to my guava blog! Ha! JK.
But seriously my obsession with guava knows no bounds which I guess makes sense since I’m a first-generation Cuban-American living in South Florida. I make Cuban guava pastries more times than I can count!
Today, I’m using guava nectar and a fun secret ingredient to make this guava mimosa recipe and I cannot WAIT to share it with you!
Why You’ll Love This Recipe
- Only 3 ingredients! To know me is to know I love easy recipes made with guava BUT I also love recipes with few ingredients. This is one of them! This 3-ingredient guava mimosa combo is phenomenal.
- Unique Flavor. We all know a classic mimosa consists of orange juice and champagne but this guava mimosa features guava nectar, champagne, AND elderflower liqueur! I can’t think of a better way to sweeten up a mimosa than with a lychee-tasting liqueur.
- Perfect for Any Day. Whether you’re making mimosas for brunch or happy hour, it’s easy to have these 3 ingredients on hand to make any day and for any occasion!
Ingredients You’ll Need
- Brut Champagne. For this recipe, I used a bottle of Brut Champagne because it’s dryer and less sweet. You can also use Processo.
- Guava Nectar. I used guava nectar which pairs well with the dry champagne. You can also use pink guava juice.
- Elderflower Liqueur. My secret ingredient! I used St-Germain for this which is not common when making classic mimosas. The elderflower liqueur does not taste as floral or lavender-like, as you might expect, it actually tastes just like LYCHEE!
How To Make Elderflower Guava Mimosas
- Start with guava. Into a champagne flute, pour 1/4 cup of chilled guava nectar.
- Stir in the elderflower liqueur. I added 1 tablespoon of the elderflower liqueur however feel free to add more to taste.
- Pour the champagne. Fill up the rest of the glass with the chilled champagne. Repeat for the rest of the champagne flutes.
- Garnish. I then cut guava paste into cubes and used it as a garnish which you can also do if desired.
Recipe Tips & Variations
- Use chilled ingredients. No one wants a warm mimosa so make sure to keep your champagne and guava nectar chilled before making the mimosas. I don’t recommend freezing the champagne because (a) the bottle can explode in the freezer (I, unfortunately, speak from experience) and (b) overchilling will kill the bubbles. The ideal temperature to serve Champagne is 8-10°C (47-50°F).
- Turn it into a mocktail. You can omit the champagne altogether by replacing it with sparkling white grape juice, sparkling water, or club soda.
- Make them frozen. Freeze the guava nectar or guava juice in ice cube trays then add them to a high-speed blender with the elderflower liqueur and champagne.
- Use pink sanding sugar! For a fun addition, rim the champagne flutes with pink sanding sugar. You can also make sugared guava cubes by tossing the cubed guava paste in a small bowl with the pink sanding sugar.
- Make a mimosa bar. Instead of serving these mimosas in individual champagne flutes, wow your guests with a mimosa bar! Serve the guava nectar and elderflower liqueur in this cafare along with your bottle of champagne on ice.
When you’re done with this recipe, make my Starbucks-inspired iced guava passionfruit drink!
These fizzy elderflower guava mimosas are not only refreshingly sweet but their flavor is so unique that you won’t get enough!
Can’t wait for you to make this perfect drink!
3-Ingredient Elderflower Guava Mimosa
- 4 cups guava nectar chilled (You can also use pink guava juice)
- 4 ounces Elderflower Liqueur (I used St-Germain)
- 2 cups Brut Champagne chilled (You can also use Prosecco or Sparkling wine)
- Guava paste cubes for garnish optional
- Start with guava. Fill each champagne flute halfway with chilled guava nectar.
- Stir in the elderflower liqueur. I added 1 tablespoon of the elderflower liqueur to each champagne flute. Feel free to add more to taste.
- Top the champagne. Fill up the rest of the glass with the chilled champagne. Repeat for the rest of the champagne flutes.
- Optional garnish. Cut guava paste into cubes, thread them into toothpicks, and use them as a garnish. Enjoy!