Mimosa Sorbet--Day 9: Ice Cream Marathon

Ice cream a little heavy for you?

Do you prefer a mimosa over a bloody mary and a beer chaser?

Today's post is for you.

I'd like to think that I'm the kind of girl who prefers boozy, butterscotch frozen custard sundaes and bloody mary's with a beer chaser (and I am!) but some days it's fun to sip a bubbly mimosa out of a champagne flute on a summery, sunny morning.

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}
Makes 1 quart
Adapted from Cooking Light

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

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.