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.
What is a Mimosa?
- 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, that’s frozen to just the right consistency.
Simple, vibrant and delightfully refreshing!
What’s in this recipe?
- orange juice (more points for freshly squeezed)
Recipe Tips and Substitutions
- 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!
Can you make Frozen Mimosas ahead?
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!
What to serve with Frozen Mimosas:
- French Toast Bread Pudding
- Buttermilk Baked French Toast with Eggs and Bacon
- The Best Smoked Salmon Deviled Eggs
- Individual Bacon Hash Browns and Egg Casseroles
- Spiced Buttermilk Apple Muffins
Oh, and here’s a super fun way to serve up these flavors in a dessert: Mimosa Ice Cream Float.
- 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
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 vodka. Stir to blend.
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.
Fill 4 to 6 glasses with the granita and let it defrost slightly, so that it's slushy, about 5 minutes.
Cut slits in the orange and strawberry slices, garnish the glasses with them and serve!
Of course this can also be made sans champagne -- a delicious orange slushy!