How wild would it be to drink champagne… frozen?
Seriously — if it involves champagne, I’ll take it any way you serve it.
This frozen mimosa is one of two cocktails I think are perfect for Easter weekend, and it couldn’t be simpler. All you need to do ahead of time is freeze orange juice into ice cubes. I got the idea from experimenting with fruity ice cubes for my next book, then realized that blending orange juice cubes with bubbly makes a slushy, dessert-like cocktail you can enjoy before the meal.
Champagne is non-negotiable.
While you can serve these any time of year, they feel best on warm, sunny days. In winter an icy drink can taste like snow, but in spring it looks and feels like sunshine in a glass — bright, refreshing, and packed with vitamin C.
I’m planning to make frozen grapefruit mimosas for our main Easter cocktail — grapefruit is my favorite mimosa flavor and it turns the drink pretty pink. The flavor possibilities are endless: try different citrus, berries, or stone fruits. You could also make frozen bellinis the same way for a peachy twist.
These frozen mimosas remind me of my frosty coconut mojitos — both have that summertime, slightly tropical vibe that I crave. If you love cold, fruity cocktails, this one will hit the spot.
Frozen Mimosas
Yield:
4
to 6
8
15
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Ingredients
- 2 cups orange juice ice cubes
- 4 cups prosecco champagne or sparkling wine
- orange slices/wedges for garnish I like cara caras!
Instructions
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The night before, fill two ice cube trays with orange juice and freeze overnight.
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The next morning, add the orange juice ice cubes and the prosecco (or champagne/sparkling wine) to a blender and blend until the mixture is slushy. If it’s too thin, add a few regular ice cubes and blend again.
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