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Mother’s Day Mimosa Granita

Refreshing frozen Mimosas can be sipped or eaten with a spoon, and they're absolutely lovely as part of a brunch menu.
Course Drinks
Cuisine American
Keyword drinks for party, brunch drinks
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Freezing Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 to 6
Calories 216 kcal
Author Valentina K. Wein


  • 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


  1. 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.

  2. Add the orange juice and vodka. Stir to blend.
  3. 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.
  4. Fill 4 to 6 glasses with the granita and let it defrost slightly, so that it's slushy, about 5 minutes.
  5. Cut slits in the orange and strawberry slices, garnish the glasses with them and serve!

Recipe Notes

Of course this can also be made sans champagne -- a delicious orange slushy!