Mimosa Sorbet

This weekend’s forecast is for temps in the upper 90s and the heat index over 100.  Not cool.  Pun intended.

Mimosa Sorbet

You know what makes the heat a little more bearable?  A frozen, slushy mimosa.

Mimosa Sorbet

Who says a mimosa has to be juice and the good stuff?

Mimosa Sorbet

Why not sorbet swimming in champagne?

Mimosa Sorbet

Plus, I will also admit that on a super hot, humid day sorbet seems like the only way to go.

Mimosa Sorbet

So how about we make some orange sorbet, pile it up in a flute, pour champagne over it, and sip away?

Deal.

Mimosa Sorbet

Mimosa Sorbet

Yield: 1 quart

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

  1. Combine the water, sugar, marmalade, and zest in a large saucepan. Heat over medium heat until it bubbles. Simmer for 5 minutes.
  2. Remove from the heat and let cool completely.
  3. 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.
  4. Scoop sorbet into champagne flutes and pour champagne over the top. Serve immediately.
https://www.thelovelyloulous.com/2018/06/15/mimosa-sorbet/

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