Start by washing and peeling one ripe guava and one pear. Aim to remove all skin to ensure a smooth texture in your juice. Use a sharp knife to slice them into manageable pieces, and be sure to remove any seeds from the guava, which can impact the flavor of your Guava Pear Mimosa.

In a blender, combine the prepared guava, pear, a drizzle of honey, and about half a cup of filtered water. Blend on high for approximately 30 seconds, or until the mixture is completely smooth and well-combined, achieving a vibrant, creamy texture that sets the base for your mimosa.

To ensure a silky-smooth result for the Guava Pear Mimosa, pour the blended mixture through a fine mesh sieve into a large bowl. Use a spatula to press down on the pulp, extracting all the delicious juice while discarding any solids or seeds left behind. This process should take about 5 minutes.

For each champagne flute, pour equal parts of the freshly strained guava-pear juice and sparkling rosé wine, filling each glass to about two-thirds full. Adjust the ratio according to your taste preferences, adding more juice for a sweeter drink or more wine for a bolder flavor.

Serve the Guava Pear Mimosas immediately to maintain the refreshing bubbles and vibrant flavors. Consider garnishing each glass with a slice of pear or a sprig of mint for an extra touch of elegance. Dive in and savor the delightful blend of tropical goodness!