Passion Fruit Mimosa

2 cups unsweetened passion puree freshly made or store-bought puree
1/4 cup honey
1 cup simple syrup (boil 1 cup sugar with 2 cups water until sugar is dissolved)

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Chill 1 bottle Champagne or sparkling white wine, such as Prosecco
Make simple syrup and add honey, mix well. Scoop out the flesh on 6-8 passion fruit and pour into a blender with seeds and water pulse twice each time for 30 seconds. Strain to remove seeds.
Add puree to the simple syrup stirring to combine thoroughly.
Put in the freezer for about 30 minutes.
Add a small amount of the chilled passion fruit mixture to champagne flutes and fill with chilled champagne.

Author: belcourpreserves