Serves 4

• 1 Large Lemon
• 4 cm Piece of Cucumber, grated
• 3 Sprigs of Mint
• 3 Sprigs of Lemon Verbena
• 120 ml Water, chilled
• 2 tbsp Sugar
• 2 tbsp Water
• 35 cl Prosecco
• 4 Long Pieces of Cucumber

Method

• In a small pan heat up the sugar and water until the sugar has dissolved and the liquid is clear and not grainy. Allow to cool.
• Squeeze the juice of the lemon and place into a cocktail shaker.
• Add the cucumber, mint and lemon verbena. Muddle all the ingredients together in the cocktail shaker.
• Add the chilled water. Put the top onto the cocktail shaker and shake away.
• Divide the lemon mixture between the 4 Champagne flutes through a small sieve, filling a third of each glass.
• Top each glass with Prosecco.
• Concertina each length of cucumber onto a small cocktail stick and place into the glass.

Tips

• I am a Champagne purist and I don't like to use it for Mimosas and Bellinis, therefore it is better to use a good quality Prosecco.
• Obviously adjust your quantities according to your needs.
• If you don't have any lemon verbena, just use mint, although I grow both in pots in the garden and it's easy enough to grow. It can also be used in Pimm's.
• This Mimosa also makes a great brunch drink.