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?
Makes 1 quart
Adapted from Cooking Light
- 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
- 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.