Time: 20 min.
Complexity: easily
Servings: 6

Save the classic Mimosa with orange juice for the summer, and spring is the perfect time to enjoy this refreshing drink with young green pea puree. Elderflower liqueur adds a touch of complexity, while mint adds a fresher note.

Ingredients:

• 1 cup blanched English peas
• 0.5 cup simple sugar syrup
• 45 ml. elderberry liqueur
• 1 bottle of champagne, chilled
• Fresh mint leaves, for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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peas, syrup, elderflower liqueur, champagne

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Preparation:

Step 1
• Combine peas and cooled sugar syrup in a blender and blend until smooth.
Step 2
• Add 30 ml of pea puree to each champagne flute. Add 7 ml of elderflower liqueur to each.
Step 3
• Top with a splash of chilled champagne and garnish with a mint leaf.
  
  Sugar syrup:
  Yield: 0.5 cups
  
  Combine 0.5 cups of sugar and 0.5 cups of water in a small saucepan and heat over medium-high heat. Bring to a boil and stir until the sugar dissolves. Let the syrup cool completely.

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