This weekend’s forecast is for temps in the upper 90s and the heat index over 100. Not cool. Pun intended.
You know what makes the heat a little more bearable? A frozen, slushy mimosa.
Who says a mimosa has to be juice and the good stuff?
Why not sorbet swimming in champagne?
Plus, I will also admit that on a super hot, humid day sorbet seems like the only way to go.
So how about we make some orange sorbet, pile it up in a flute, pour champagne over it, and sip away?
Deal.
Mimosa Sorbet
Scoop your orange juice in your next mimosa! A boozy, slushy mimosa perfect for brunch, a wedding, or baby shower.
Ingredients
- 2 1/2 c. water
- 1/2 c. sugar
- 1/2 c. orange marmalade
- Zest from 2 large oranges
- 1 c. fresh squeezed orange juice (about 2 large oranges)
- 3 tbsp. lemon juice
- Champagne
Instructions
- Combine the water, sugar, marmalade, and zest in a large saucepan. Heat over medium heat until it bubbles. Simmer for 5 minutes.
- Remove from the heat and let cool completely.
- Mix in the orange and lemon juice and process in your ice cream maker according to manufacturer directions. Transfer to a container and freeze until set.
- Scoop sorbet into champagne flutes and pour champagne over the top. Serve immediately.
Yum!! Will definitely be trying this!
Hope you enjoy it as much as I do Leah!
I see you added orange marmalade from the cooking light version. Could I omit since there is already sugar? Or does adding the champagne change the consistency/flavor?
Hi Alyssa! I cut the granulated sugar in half from the Cooking Light version and added in the marmalade to lend more “orange” flavor. You could absolutely make the Cooking Light recipe and eliminate any of the marmalade. Either way, I added the champagne to the scoops at the very end. It turns kind of slushy and is really good and refreshing! Hope you enjoy 🙂
Can I buy the Orange Sorbet?
Absolutely! When I don’t have time or have last minute brunch guests I’ve run out to buy orange sorbet at the store and grab a bottle of champagne. I think homemade tastes better but it works in a pinch!
What kind of champagne would you recommend for this?
That’s a loaded question as champagne can get pricey! It depends on what my pocket book looks like but I usually find myself getting a bottle in the $15-$20 range. The good news is you could change it up and use prosecco, which is an italian sparking wine or even a bubbly moscato wine for a more fruity taste and those are pretty reasonable. Good question!
OMG! I grew up on peanut butter and pickle sandwiches. I can’t wait to put orange sorbet in my champagne…yum!
Aren’t they the best Elizabeth?!? Hope you enjoy “frosty mimosas” just as much 🙂
Molly
This sounds perfect for a girly summer party…a wedding shower? a bb-que, for the girls while chatting while the guys are grilling, in fact I can’t think of a time when it wouldn’t be “perfect” lol…maybe have out some other flavor choices of sorbet and maybe use moscato occasionally? Thank you, great idea!
I am trying this for a “Slumber Party” I am hosting!! The other consultants are excited to try this after I told them about this!!
Does it have to be orange sherbet? What about pink raspberry for Valentine’s Day 😀
Great idea!
This is the first time I’ve come across your site! I’ve been a very long time fan of peanut butter and pickles, but you have to try that combo with ranch!! One of my favorite sandwiches is peanut butter, pickles and ranch dressing!
Can you use sherbet or does it have to be sorbet?
I’ve poured champagne over sorbet (usually raspberry) before, but never homemade. You are my hero!
Thanks Inger! I should dabble into other flavors too, great idea!