Ice Cream
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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?


Mimosa Sorbet–Day 9: Ice Cream Marathon

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
  • 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.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.


  1. I see you added orange marmalade from the cooking light version. Could I omit since there is already sugar? Or does adding the champagne change the consistency/flavor?

    • Hi Alyssa! I cut the granulated sugar in half from the Cooking Light version and added in the marmalade to lend more “orange” flavor. You could absolutely make the Cooking Light recipe and eliminate any of the marmalade. Either way, I added the champagne to the scoops at the very end. It turns kind of slushy and is really good and refreshing! Hope you enjoy :)

    • Absolutely! When I don’t have time or have last minute brunch guests I’ve run out to buy orange sorbet at the store and grab a bottle of champagne. I think homemade tastes better but it works in a pinch!

    • That’s a loaded question as champagne can get pricey! It depends on what my pocket book looks like but I usually find myself getting a bottle in the $15-$20 range. The good news is you could change it up and use prosecco, which is an italian sparking wine or even a bubbly moscato wine for a more fruity taste and those are pretty reasonable. Good question!

  2. Elizabeth says

    OMG! I grew up on peanut butter and pickle sandwiches. I can’t wait to put orange sorbet in my champagne…yum!

  3. This sounds perfect for a girly summer party…a wedding shower? a bb-que, for the girls while chatting while the guys are grilling, in fact I can’t think of a time when it wouldn’t be “perfect” lol…maybe have out some other flavor choices of sorbet and maybe use moscato occasionally? Thank you, great idea!

  4. Anonymous says

    I am trying this for a “Slumber Party” I am hosting!! The other consultants are excited to try this after I told them about this!!

  5. Anonymous says

    Does it have to be orange sherbet? What about pink raspberry for Valentine’s Day 😀

  6. Jenn says

    This is the first time I’ve come across your site! I’ve been a very long time fan of peanut butter and pickles, but you have to try that combo with ranch!! One of my favorite sandwiches is peanut butter, pickles and ranch dressing!

  7. Pingback: Being bold with Marigold |

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