Strawberry-Mango Sorbet Mimosa
Brunch is synonymous with mimosas, but this twist on the classic can pass for dessert, too. It’s sinfully sweet, playfully bubbly, and it becomes more delicious as the sorbet mingles and melts into the champagne. It’s like a slushie for adults.
The best part? The recipe requires only two ingredients—frozen fruit and champagne. Plus, there’s not a drop of added sugar. It’s also easy to transform this spiked sorbet sipper into a booze-free bevvie by swapping champagne for your favorite fruit juice or flavored sparkling water. One more suggestion: Sometimes I toss about five mint leaves into the blender along with the frozen fruit and champagne for a minty fresh, cooling mimosa. It’s a nice way to level up the flavor. (But I know mint can be polarizing, so you’re the boss.).
This recipe makes about 1½ cups of sorbet and each glass requires less than ¼ cup…. so that means they’ll be plenty leftover to stash in the freezer for when a sorbet craving calls!
And if you’re a cherry fan, be sure to try this version.
Try this Cherry Sorbet Mimosa!
Strawberry-Mango Sorbet Mimosa
Ingredients
- 1½ cups frozen mango chunks
- 1 cup whole frozen strawberries
- 2 ½ to 4 cups champagne, divided*
- Mint leaves, optional for garnish
- * ½ cup champagne for the sorbet blend, and ¼ cup to ½ cup for each glass (depending upon the flute size) to top it off.
Instructions
- Add the frozen fruit into a high-powered blender. Pour in ½ cup champagne and purée until just thick and smooth. Stop and scrape the sides if the contents don’t blend easily (you can also add a splash of extra champagne if you need more liquid.)
- Add ¼ cup scoop to the bottom of a flute and top it off with bubbly champagne. Garnish with an optional mint leaf.
- Stash leftovers in the freezer in a sealed container and scoop portions when ready to enjoy.
