My Mimosa Granita Cocktail is one of the most perfect, unique Mother’s Day drinks! Refreshing frozen Mimosas can be sipped or eaten with a spoon, and they’re absolutely lovely as part of a brunch menu. 
Here’s what I want for Mother’s Day . . .
- Number one is a given — to be with my mom and to be with my boys. All together would be the best, though I’ll happy have them all in any order, too.
- Second is a perfect cup of coffee (also a given if you know me well). And by “a” cup, I mean a few cups. 😉
- And third is brunch around 11 AM — which will include of the most delectable foods ever.
And as I arrive (rather, as my guests arrive), I’ll be handed a Mimosa. Not just any Mimosa, though.
This beautiful, bright and sunny Mimosa Granita Cocktail is essentially a classically made orange granita, with a touch of vodka, that’s rested to just the right consistency.
Simple, vibrant and delightfully refreshing!
A few ideas of what to serve for brunch with the Mimosa Granita:
- 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
And honey, in case you’ve tuned in, I’d also love a trip to a spa and a super clean house. Just sayin’.
My favorite thing from my boys is anything homemade. Even as an adult I know my mom’s favorite gifts are those that I make.
Mother’s Day or not, I’m guessing frozen Mimosas just might jump to the top of your favorite drinks list.
- ½ cup water
- 3 tablespoons granulated sugar
- 3 cups freshly squeezed orange juice (from about 6 Naval oranges)
- 1/2 to 3/4 cup vodka (or the amount you desire, depending on the strength you want)
- about 6 thin orange and strawberry slices for garnish
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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 minutes. Let it cool to room temperature.
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Add the orange juice and vodka. Stir to blend.
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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.
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Fill 4 to 6 glasses with the granita and let it defrost slightly, so that it's slushy, about 5 minutes.
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Cut slits in the orange and strawberry slices, garnish the glasses with them and serve!
Of course this can also be made sans vodka -- a delicious orange slushy!
I’m in Florida visiting my dad (for mother’s day!). My mom passed away quite a long time ago. But I’m in charge of a mother’s day meal while I’m here. I do have other moms in my family and I think I’ll give this a go. GREG
I’m going to take is a a big compliment that you, the cocktail cookbook author, might try this. Thank you and I can only hope it lives up to your standards. I hope you have a nice Mother’s day with all the moms in your family. xoxo
Mimosa as a granita?
Genius, Valentina!
Happy Mom’s Day to you! xoxo
Happy Mother’s Day to you, Colette! XO