Strawberry-Mango Sorbet Mimosa
Brunch is synonymous with mimosas, but this twist on the classic can pass for dessert, too.
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.
Notes
Nutrition provided per ¼ cup scoop sorbet and ¼ cup champagne.
Nutrition Information per serving
Calories: 90Carbohydrates: 8gProtein: 0gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.