Cool and refreshing, this mimosa recipe begs to be consumed poolside.

Ingredients:
1/2 medium watermelon
1 bottle prosecco or champagne
Juice of one medium lime (approximately 1/3 cup)
Handful of mint leaves
Ice cubes or crushed ice to serve

Directions:
Add the watermelon, mint and lime juice to a blender and blend until smooth. Fill glasses with ice and add watermelon juice until the glass is half full. Top with prosecco. Stir gently until combined.

Image and recipe via 1000 Lovely Things

This pretty ruby-colored, rosemary-topped mimosa gets style points and flavor points.

Ingredients:
1/2 cup pomegranate seeds
6 to 8 sprigs of rosemary
Pomegranate juice
1 bottle of champagne

Directions:
Add one tablespoon of pomegranate seeds, a rosemary sprig and one-and-a-half ounces of pomegranate juice to each glass. Top with champagne, and serve.

Image and recipe via Joyful Healthy Eats

While traditional mimosas are maybe best enjoyed on a patio under the warm summer sun, this recipe, which is full of fall flavors, begs to be swigged down on a crisp autumn day.

Ingredients:
Apple cider
Champagne
Gold and silver sprinkles for rim of glass (optional)
Apple slices for garnish (optional)

Directions:
Dip the top of each champagne glass into water and then dip in the sprinkles to coat. Pour each champagne glass one-half to three-fourths full with apple cider. Top with champagne.

Image and recipe via The Cookie Rookie

This good-enough-to-eat concoction makes us nostalgic for the hopscotching days of our childhood.

Ingredients:
3 cups (24 ounces) sparkling moscato
2 cups (16 ounces) pineapple juice
1-1/2 cups orange creamsicle ice cream or 1-1/2 cups orange sherbet and 1/2 cup milk

Directions:
Add ice cream, pineapple juice and wine to blender. Blend until smooth, and serve in champagne flutes.

Image and recipe via 3 Yummy Tummies

Whether you're a savory-breakfast kinda gal or prefer all things covered in syrup, you'll appreciate this balanced mimosa, which offsets the sweetness of peach with herbaceous thyme.

Ingredients:
1/2 cup water
1/3 cup sugar
2 sprigs fresh thyme
2 peaches, peeled, pitted and quartered
Champagne


Directions:
In a small saucepan, combine water, sugar, and sprigs of thyme. Bring mixture to a boil. Lower to a simmer, and continue to cook for five minutes. Remove from heat. Stir. Completely cool in the refrigerator (about 15 minutes). Remove sprigs of thyme, and pour the syrup into a blender.

Add the peaches. Puree mixture until combined and smooth. Divide the peach mixture evenly between four glasses. Pour Champagne into each glass.

Image and recipe via Diethood