Sorbet Mimosas

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If you don’t love a good mimosa then I don’t know if we can be friends! The unofficial drink of brunch, is any eggs benedict or churro waffle complete without a cold mimosa to wash it down? I decided to amp up the classic just one notch! Instead of OG, why not fill your class with a generous helping of sorbet! Dairy-free, and just as fruity as juice, these sorbet mimosas are the perfect new way t enjoy your brunch fave.

Happy birthday to me!!! Yes, I am officially at the age where I will gladly celebrate my birthday with a cocktail and cake, but will also lie about what age I am turning! I am not too big on celebrating with a large party, but I will gladly start the day off with a fancy breakfast and mimosa. This year, I decided to take it up a notch, and instead of just the go-to orange juice, I thought why not add in a little sorbet? Its fruity and sweet, plus it keeps your drink ice-cold while you enjoy a nice brunch!

Sorbet vs. Sherbet vs. Ice cream

Now this recipe calls for sorbet because, yumm! I chose a strawberry hibiscus flavor by Talenti which I must say is phenomenal!! I chose this because I wanted something that mimicked the flavor of a juice, but had less of a tart finish. But until I did my research, I really didn’t know the difference between sorbet, sherbert, and ice cream.

Turns out the answer is quite simple. The products are all named based on their milk content. A sorbet is milk or dairy-free and is made from fruit and sugar, making it a great option for those who are lactose intolerant or dairy sensitive. Sherbet is similar, also fruit based, but with the addition of milk for added creaminess. Then there is ice cream, which must contain at least 10% milkfat to be deemed as such. Also, ice cream does not need to be fruit-based as it is predominately dairy based.

Sorbet Mimosa

Now to the recipe! If you can even call it that since it is 2 ingredients and so simple. Start with 4 champagne glasses. Use an ice cream scooper to fill each with two scoops of sorbet. You can absolutely use sherbet or ice cream here, but I chose sorbet as to not add any dairy to my cocktail. Top with your favorite champagne. Go ahead, fill it all the way to the brim! And that is it.

Garnish with a mint leaf if you desire. The mint really complimented the strawberry hibiscus sorbet I chose! Now all that is left to do is enjoy. No matter the occasion, nobody will complain at the presence of sorbet mimosas. Bringing this new fun way to serve them to the party will instantly make you a crowd favorite.

Want more cocktail recipes?

• Cranberry Whiskey Sour
• Mango Basil Spritzer
• Blackberry Smash With Thyme And Ginger
• Boozy Peppermint Hot Chocolate

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