Summer brunches call for bright, refreshing drinks, and these Watermelon Hibiscus Mimosas deliver exactly that. A tart hibiscus (jamaica) tea melds with sweet watermelon, fresh orange juice, and bubbly champagne to create a light, layered cocktail that’s as beautiful as it is delicious.

These mimosas first came together at a celebration hosted for Amber from Fettle Vegan. A chance experiment—fresh-brewed hibiscus tea paired with a boozy brunch cocktail—turned into a favorite. The result was so good that I wanted to share it with you.

Serving a crowd highlighted another need: durable, elegant glassware. For the bachelorette party we used Lenox glassware, which held up well poolside and looked classic on the table. Their Tuscany Classics line includes break-resistant, lead-free crystal flutes that are dishwasher-safe and practical for entertaining large groups.

I’m not a regular wine drinker, but these mimosas paired with nice, sturdy glasses were a hit. For guests who can’t have sulfites or prefer not to drink wine—like Amber—I substituted a dry kombucha, which worked wonderfully. You can also make a virgin version using sparkling water or kombucha in place of champagne for a nonalcoholic option that’s still vibrant and refreshing.

If you’re planning a brunch and want a memorable beverage, this recipe is an easy crowd-pleaser. A sturdy set of champagne flutes makes assembly and service simple, and a pitcher for the orange juice keeps the process organized when making multiple drinks. I especially like having durable, attractive serveware that’s easy to replace when needed so the party doesn’t skip a beat.

1 year: Spiked Orange Julius // 4 years: Vida Vegan Con PDX // 5 years: Black Bean Party Burgers

Yield: 8 Mimosas

Watermelon Hibiscus Mimosas

Refreshing watermelon, tart hibiscus tea, orange juice, and champagne combine to make a light, festive brunch drink.

Prep Time
15 minutes

Total Time
15 minutes

Ingredients

For Watermelon Hibiscus Mix

• 1/4 cup dried hibiscus flowers (jamaica)
• 10 ounces hot water
• 1 1/2 cup chopped watermelon
• 1 tablespoon agave nectar

For Mixing

• 2 cups orange juice with pulp (helps with layering)
• One 750 mL bottle vegan champagne or sparkling wine (I used Jaume Serra Cristalino Brut Cava)
• 16 blackberries

Instructions

1. Steep hibiscus flowers in hot water for 5–7 minutes. Strain and chill the tea. Add chilled hibiscus tea and chopped watermelon to a blender and puree until smooth.
2. Strain the watermelon mixture through cheesecloth to remove most pulp. Stir in agave to taste and chill until ready to assemble.
3. To assemble each mimosa: pour 3 ounces champagne or sparkling wine into a flute, then add 2 ounces orange juice. Using a spoon, gently pour 2 ounces of the watermelon mixture down the inside wall of the glass so it settles near the bottom.
4. Add two blackberries to each glass and serve. Repeat to make the remaining mimosas.

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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If you’re into refreshing beverages, you’ll love these, too!

• Blackberry Lavender Lemonade
• Pineapple Raspberry Wine Spritzer
• Sparkling Rosé Sangria
• Boozy Mint Strawberry Lemonade

This post was created in partnership with Lenox and Women’s Choice Award. All words and opinions are my own. Sponsored partnerships help support this blog and allow me to keep sharing recipes and ideas.