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Mother’s Day Mimosa Granita

Valentina K. Wein
Refreshing frozen Mimosas can be sipped or eaten with a spoon, and they're absolutely lovely as part of a brunch menu.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Freezing Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Drinks
Cuisine American
Servings 4 to 6
Calories 216 kcal


  • 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!
Keywords drinks for party, brunch drinks
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