Mother's Day Mimosa Granitas are one of the most lovely and unique Mother's Day drinks! Refreshing frozen Mimosas can be sipped or eaten with a spoon, and they're absolutely perfect as part of a Mother's Day brunch menu.
Frozen Mimosas are just as tasty as typical Mimosas, but they're quite different. The flavor is the same, but the preparation and texture is what changes.
Traditionally served in a tall flute glass, a Mimosa is a cocktail that is one part champagne and one part orange juice.
This beautiful, bright and sunny Mimosa Granita Cocktail is essentially a classically made orange granita with the addition of champagne, that's frozen to just the right consistency.
Simple, vibrant and delightfully refreshing!
The Ingedietns
- orange juice - More points for freshly squeezed!
- champagne - Prosecco is great too.
- sugar - Granulated.
- water
- ice
(See recipe card below for quantities.)
Substitutions and Variations
- You can also swap out the champagne for vodka and make a Frozen Screw Driver Granita.
- Use your favorite orange juice, and if you can use freshly squeezed juice, even better!
- It's pretty to add a punch of another color to the rim of the glass. Strawberries are perfect. Just cut a small strawberry in half, and use a paring knife to make a small slit where the rim will go. If the leaf isn't on the berry, add a mint leaf for a touch of green.
- You can also have fun with other citrus fruits, and this recipe with grapefruits or limes.
What to Serve with Frozen Mimosas
- French Toast Bread Pudding
- Buttermilk Baked French Toast with Eggs and Bacon
- The Best Smoked Salmon Deviled Eggs
- Bacon Hash Browns and Egg Casseroles
- Spiced Apple Butter Muffins
Can you make Frozen Mimosas ahead?
Yes!
You can make it up to a week ahead, keeping it in an airtight container in the freezer until you're ready to serve.
I'm guessing frozen Mimosas just might jump to the top of your favorite drinks list.
So I hope you'll try the Mother's Day Mimosa Granita -- whatever day it is!
Oh, and here's a super fun way to serve up these flavors in a dessert: Mimosa Ice Cream Float.
Mother’s Day Mimosa Granita
Ingredients
- ½ cup water
- 3 tablespoons granulated sugar
- 3 cups freshly squeezed orange juice (from about 6 Naval oranges)
- ½ to ¾ cup champagne (or the amount you desire, depending on the strength you want)
- about 6 thin orange and strawberry slices for garnish
Instructions
- Mix the ingredients. Add the water and sugar to a small saucepan, place it over medium heat and cook just long enough to dissolve the sugar, about 1 minute. Let it cool to room temperature. Add the orange juice and champagne. Stir to blend.
- Freezing process. Pour the mixture into a shallow dish, cover it with plastic wrap and place it in the freezer until the edges are frozen, about 30 minutes. Scrape the ice from the edges with a fork, mixing it into the center. Repeat this scraping and mixing process every 20 minutes or so, until it has turned into tiny ice flakes. (Don't stir as you would a batter -- you should almost be "chopping" as you move the ice around.) Keep this in the freezer until you're ready to use it.
- Assemble. Fill 4 to 6 glasses with the granita and let it defrost slightly, so that it's slushy, about 5 minutes.
NOTES
NUTRITION
Cathy
What a fun and clever idea!
Happy Mother's Day to you!
valentina
Thank you, my friend. I hope you and yours are staying well! xoxo Valentina
Kathy @ Beyond the Chicken Coop
This is just what I need for Mother's Day! I love mimosas and this frozen version is even better! Enjoy your weekend and Happy Mother's Day to you!
valentina
Thanks so much, Kathy. I hope you and your family have a lovely day! 🙂 ~Valentina
Marissa
I love this refreshing twist on classic mimosas, Valentina! Perfect libation for Mother's Day brunch. And Happy, Happy Mother's Day, Lovely!
valentina
Thanks so much! Hope you try it and enjoy. 🙂 ~Valentina
Jeff the Chef
What a fantastic idea!
valentina
Thank you. Enjoy! 🙂 ~Valentina
David Scott Allen
I would definitely serve this for dessert! Beautiful and light and delicious!
valentina
Thank you, David! 🙂 ~Valentina