Orange Cream Mimosa
This recipe creates a luxurious Orange Cream Mimosa by blending fresh orange juice, zest, half-and-half, and sugar into a base that is then frozen. This unique frozen component is scooped into Champagne flutes and topped with sparkling wine, offering a creamy, refreshing twist on the classic mimosa. It's an elegant and easy-to-prepare cocktail perfect for brunches or festive gatherings.
Equipment
- 1 Blender
- 1 Shallow freezer-safe pan
- 1 Ice cream scoop or tablespoon
- 8 Champagne flutes Or similar tall glasses
- 1 Citrus Juicer For fresh orange juice
Ingredients
Main
- 2 1/2 cups freshly squeezed orange juice 5 to 6 oranges
- 1 orange zested
- 1 cup half-and-half
- 1 cup superfine sugar
- 1 bottle sparkling wine or Champagne*
- Strawberries for garnish
- *Non-alcoholic sparkling wine sparkling cider, or ginger ale can be substituted.
Instructions
- Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.
- Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.
Notes
Achieving the perfect creamy consistency for the frozen base is key; ensure the sugar is fully dissolved to avoid a grainy texture. While the recipe suggests a specific freezing time, monitor for ideal scoopability—it should be firm but not rock-hard. For an elevated flavor profile, consider adding a whisper of high-quality vanilla extract or orange blossom water to the blend before freezing, enhancing the 'cream' aspect. Always use freshly squeezed orange juice for superior flavor. Ensure your sparkling wine is thoroughly chilled for optimal effervescence upon serving. Garnish with fresh strawberries and an orange twist for enhanced visual appeal.