This is it. The dop you can trust to actually impress your guests for once. It’s the wilder cousin of the iconic mimosa. Think: Graham Beck Brut Rosé charged with orange-cream sorbae (it’s giving Sicilian summer).
Plus, it’s customisable so you can make it any colour, any flavour to suit your dinner party/bridal shower/Christmas/wedding/Easter/blabla. You can even make it a mocktail by shelving the booze for some.
Ingredients
Serves 1
For the sorbet:
- 4 cups Orange Sherbet
- 2 cups Liqui Fruit Orange Juice
- 1 tbsp Orange Zest
- 1 cup sugar, separated
- 1/2 cup Milk
- 1/2 cup Heavy Cream
For the mimosa:
- 4 large sorbet scoops
- 15ml Smirnoff Vodka
- 250ml Graham Beck Brut Rose
- Slice of orange, for garnish
Method
For the sorbet:
- Add orange juice, orange zest, and 2/3 cup sugar together and mix well.
- Add the remaining 1/3 cup sugar to the cream and whip until soft peaks form.
- Add the milk and whipped cream to the orange juice mixture and mix well.
- Cover with cling wrap and freeze overnight. You will need to mix the mixture every 2 hours for the first 6 hours to ensure it's well incorporated.
For the mimosa:
- Add the sherbet to your glass. Top with 15ml vodka and finish off with bubbly.
- Garnish with a slice of orange and enjoy!
Let us know if you try it by sharing yours on socials, tagging us @deeliverza, and using #DeeRecipe – if it looks DEELICIOUS, we’ll give you a treat!
Looking for more drink/mealspiration? Check out our other recipes here.