The White Nectarine Mimosa

White nectarines — the paler, sweeter, more delicate cousins of the yellow nectarine — produce a mimosa of extraordinary refinement. Their flesh is softer and more honeyed than yellow varieties, with a floral quality that makes them behave in a glass more like a stone-fruit perfume than a juice. Blended into a smooth purée and combined with dry Cava or Champagne, the result is a drink of summer-in-a-glass elegance.

About the Fruit

White nectarines (Prunus persica var. nucipersica) are in peak season from late June through August in the Northern Hemisphere. Look for them at farmers' markets and specialty grocers; supermarket varieties are frequently picked under-ripe. A ripe white nectarine should yield slightly to pressure at the stem end and smell fragrant from a few inches away. Under-ripe nectarines produce a thin, astringent purée — the flavour of the finished mimosa is entirely dependent on the quality and ripeness of the fruit.

Out of season, white peach purée (available from Monin or as a frozen product from specialty food suppliers) makes an excellent substitute.

Ingredients (serves 6): - 4 ripe white nectarines (about 1 lb), peeled, pitted, and roughly cubed - 1 tablespoon fresh lemon juice - 1 tablespoon elderflower cordial or honey (to taste) - 1 bottle (3 ⅛ cups) chilled Cava Brut or Champagne Brut

For the Purée: Blend nectarine cubes with lemon juice until completely smooth. Pass through a fine sieve for the most refined texture. Add elderflower cordial or honey if the fruit is not fully sweet. Chill thoroughly — at least 2 hours. The purée keeps refrigerated for up to 24 hours; the colour darkens slightly over time.

Instructions: Chill champagne flutes for 5 minutes. Spoon or pour ¼ cup of the chilled purée into the base of each flute. Top slowly with chilled Cava, pouring down the side of the glass. The purée will rise slightly and create a beautiful pale gold-blush gradient. Garnish with a thin white nectarine slice on the rim.

For a Mimosa Bar (serves 12): - 3 cups white nectarine purée (approximately 10–12 nectarines) - 2 bottles chilled Cava Brut

Set purée in a labelled pitcher alongside ice-cold Cava. Guests add ¼ cup purée per flute and top with wine.

Variations: - Add 2 tablespoons of peach schnapps (such as DeKuyper) to the purée for a more intense stone-fruit note. - Stir in a few drops of rose water (2–3 drops per serving) for a White Nectarine Rose Mimosa. - For a Bellini-style version, use Prosecco and reduce the purée ratio to 2 ⅔ tbsp per flute.

Pairing: This mimosa pairs with particular elegance alongside lemon ricotta pancakes, fruit tarts, and honey ricotta crostini. The white nectarine's delicate sweetness complements both sweet and savoury brunch dishes without overwhelming either.

Pro Tips: Peel the nectarines before blending — the skin adds bitterness that upsets the drink's delicacy. Score an X at the base of each nectarine, blanch in boiling water for 30 seconds, and slip the skins off. The purée should be very smooth and cold before service. A Vitamix or high-powered blender produces the smoothest result.