Mimosa Sorbet – A Brunch-Inspired Frozen Bubbly Dessert

Light, citrusy & just a touch boozy! Our Mimosa Sorbet blends orange, bubbles & flair for a refreshing frozen twist on your favourite brunch cocktail.

Let’s be honest — Mimosas are less of a drink and more of a lifestyle. Lightly boozy, unapologetically bubbly, and perfect for any occasion that starts before noon (it’s noon somewhere in this world, right?).

But have you ever thought – what if brunch came with a spoon?

That’s where our Mimosa Sorbet comes in. All the citrus sparkle and subtle fizz of your favourite brunch drink, frozen into something scoopable, elegant, and just a little bit cheeky.

Whether you’re planning a garden party, a bridal shower, celebrating mum on Mothers Day or just brunch-for-one in pyjamas, this Mimosa-inspired treat is a sunshiney, spoonable celebration.

In This Article, We’ll Cover:

✔ What is a Mimosa? And why it makes the perfect sorbet inspo
✔ Why orange & fizz are such a fab frozen combo
✔ Our easy Mimosa Sorbet recipe (with prosecco or non-alcoholic options)
✔ Boozy brunch serving ideas & alternative fruit twists

Use the following link to head straight to our recipe and step-by-step guide, or read along to find out more about this delicious sorbet cocktail!

🍾 What Is a Mimosa?

Classic Mimosa = fresh orange juice + champagne.
That’s it. Two ingredients, super simple, endless elegance.

First served at the Ritz in Paris (so the legend goes), this breakfast cocktail became a brunch mainstay for good reason — it’s refreshing, low-alcohol, and feels like a celebration.

Swap the glass for a dessert bowl, and you’ve got something even more fun.

🍊 Why Orange + Prosecco Work Beautifully in Sorbet

Orange is bold, sweet, and zingy. Prosecco adds lightness, lift, and a touch of sweetness. Together, they create a citrusy sparkle that’s super fresh and full of flavour.

✔ Orange = sweet, tangy, rich in natural juice
✔ Prosecco = light, dry, slightly floral fizz
✔ Together = bright, zesty, and perfectly scoopable

🥂 Champagne vs. Prosecco – Which Belongs in a Mimosa?

While both bring the bubbles, Prosecco is the go-to for Mimosas — and not just because it’s easier on the purse strings.

✔️ Prosecco is fruitier, lighter, and less yeasty than Champagne, with subtle notes of apple, pear, and citrus that sing alongside orange juice.
✔️ Champagne, on the other hand, tends to be more complex, dry, and bready — which can overpower the juice in a Mimosa.

✨ Pro tip: A dry (Brut) Prosecco keeps your Mimosa from tipping into too-sweet territory — perfect if you’re turning it into a sorbet.

🍾 Alcohol in Sorbet – Why It’s Tricky (But Worth It!)

We love a boozy dessert, but here’s the scoop: alcohol in sorbet can be a little diva-ish. Why? Because alcohol doesn’t freeze like water. In fact, it lowers the freezing point, which means too much and you’ve got a very adult slushie… and not in the elegant, scoopable way.

But don’t worry — we’ve figured it out (and tested it… thoroughly).

Here’s What You Need to Know:

✅ Alcohol = Softer Texture
A little booze actually helps your sorbet stay soft and scoopable — especially helpful if your freezer runs Arctic cold.

🚫 Too Much = Slushy Mess
Keep the alcohol to no more than 10% of your total liquid content. For most small-batch recipes, that’s about 2–3 tablespoons per 500ml of mix.

🍊 Want More Booze Flavour Without the Freeze Drama?

Try these tips:

• Infuse the fruit in the alcohol beforehand, then strain it and use the fruit in the recipe.
• Or reduce the alcohol slightly in a pan to concentrate the flavour while burning off some of the alcohol — flavourful and freezer-friendly.

💡 Top Tip: If you’re making it for a crowd, freeze a batch with alcohol and a second one without — then layer them for a Mimosa Sorbet Float situation that’s as fun as it is fabulous.

Now you’ve got an idea of our recipe, are you ready to give it a go?

Mimosa Sorbet Recipe (No Churn)

(Prep time: 20 mins | Chill time: 2–3 hours | Freeze: 4–6 hours (no churn)

Here’s our no-churn recipe and method for making a delicious Mimosa Sorbet.

Ingredients: (Serves 4-6)

• 400ml fresh orange juice (squeeze your own if you can!)
• 100ml prosecco or champagne (or sparkling water for a non-boozy version)
• Zest of 1 orange
• 2 tbsp lemon juice (adds balance)
• 100g caster sugar (adjust to taste)
• Optional: a dash of orange liqueur (like Grand Marnier) for a bolder flavour

Method:

1. Make the syrup: Gently heat the sugar and 100ml of the orange juice until the sugar dissolves. Cool.
2. Mix: Combine the syrup with the remaining juice, zest, lemon juice and prosecco.
3. Chill: Refrigerate for 2–3 hours.
4. Freeze: No-churn: freeze in a shallow container, stirring every 30–45 mins until scoopable (approx. 4 hours).
5. Serve: Scoop into chilled cocktail glasses, garnish with orange peel, mint or edible flowers.

🍾 Note: The alcohol keeps it soft – but too much will stop it freezing, so don’t overdo it.

Nutritional Values (Per Scoop, Approx. 100ml serving)

Here’s a general breakdown for the Mimosa Sorbet (alcoholic version):

• Calories: 130 kcal | Carbohydrates: 27g of which sugars: 25g | Fat: 0g | Protein: 0.5g | Fibre: 1g | Alcohol content: ~2.5–3% ABV per scoop (depending on exact prosecco used)

🔸 Note: These are approximate values based on typical ingredients and will vary slightly depending on juice type, prosecco brand, and portion size.

Want the Fizz Without the Booze?

Whether you’re making this for kids, serving a crowd with mixed preferences, or just skipping alcohol yourself, there’s an easy swap to keep the sparkle without the prosecco.

Just replace the bubbly with sparkling water or a no-added-sugar lemonade.

✔️ It keeps the refreshing fizz that makes a Mimosa so iconic
✔️ It still balances the sweetness of the orange juice beautifully
✔️ It’s light, bright, and perfect for daytime gatherings

And let’s be honest — not everyone wants a boozy scoop (especially if it’s brunch with little ones). So this version keeps it family-friendly, with all the flavour and fun, minus the booze.

🍊 Tip: For extra flavour, try a lightly flavoured sparkling water like blood orange or grapefruit — it keeps the citrus twist alive while adding a little something new.

🍑 Want to Switch It Up?

Not a traditionalist? You’re in good company. Try these Mimosa-inspired variations:

• Peach Bellini Sorbet – Swap OJ for peach purée
• Blood Orange Mimosa – A ruby-hued twist with a deeper flavour
• Mango Mimosa – For a tropical take with mango pulp + lime juice
• Citrus Mix – Blend grapefruit, tangerine & orange for layered zing

🍹 Serving Ideas

• Mimosa Float – Add a scoop to a glass of bubbly for the ultimate sorbet spritz
• Layered Brunch Sundae – Stack with granola, yoghurt & fruit for a brunch-meets-dessert moment
• Sorbet Sandwiches – Pop scoops between citrus shortbread or thin lemon biscuits
• Garnish Galore – Use mint, basil or edible flowers for that extra pop of pretty

🍹 Like This Sorbet Cocktail?

If this Mimosa Sorbet has you swooning over frozen cocktails, you might just fall head over spoon for a few more of our boozy desserts:

👉🏽 Strawberry Daiquiri Sorbet – A Boozy, Cocktail-Inspired Frozen Treat
Sweet, tangy, and rum-kissed — the ultimate grown-up slushy in scoopable form.

👉🏽 Piña Colada Sorbet Ice Cream – The Best of Both Worlds
A tropical twist that’s half sorbet, half ice cream, and totally holiday-worthy.

🍧 Why stop at one cocktail-inspired scoop when you can try the whole happy hour?

The Final Scoop – Mimosa, But Frozen!

Whether you’re hosting brunch, celebrating something special, or just want to make Tuesday feel a little fancier, this Mimosa Sorbet is the move. Light, citrusy, with just enough sparkle to feel cheeky, it’s sunshine in a scoop.

👉🏽 Would you try this frozen Mimosa twist? Or do you have a favourite cocktail you’d like to see in sorbet form? Let us know in the comments!

We hope that you have enjoyed our article – Mimosa Sorbet – A Brunch-Inspired Frozen Bubbly Dessert – and that we have inspired you to give this boozy, refreshing recipe a go. If you have any questions, please drop us a comment below, and we will be happy to get back to you.

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