There are few things I love more than brunching and drinking one (or two, three, four) mimosas. In Pittsburgh there is a restaurant that serves frozen mimoas with their brunches, and it just cannot be beat. I don’t even love their food that much. I pretty much only go for the mimosas. What can I say? I love a good liquid brunch.
I decided to see if I could replicate their Frozen Mimosa Slushie, and wouldn’t you know it, it could really not be easier. Basically you freeze some orange juice and stick it in a blender with some champagne (or in my case, prosecco). I’ve previously frozen orange juice in an ice cube tray, and that also works well. This time, I decided to just freeze it as a chunk:
I tell myself that it’s thicker when done this way, but I don’t actually know if that is true or not. Freeze the orange juice using whatever method you prefer. Blend it with the Prosecco, and voila! You have the perfect frozen mimosa. I don’t like my mimosas too sweet, so I used a Prosecco. You could also use a Brut / dry champagne. If you prefer a sweeter mimosa, you could use a sweeter champagne like Asti. If you serve these at your next brunch, they will be the hit of the meal.
Frozen Mimosa Slushie
- 6 oz prosecco or dry champagne
- 6 oz orange juice, frozen
- For two servings, freeze 6 oz of orange juice for at least 4 hours.
- Blend it together with 6 oz prosecco or dry champagne in the blender until smooth.
For one serving, use 3 oz champagne / prosecco and 3 oz frozen orange juice.