Refreshing frozen Mimosas can be sipped or eaten with a spoon, and they're absolutely lovely as part of a brunch menu.
drinks for party, brunch drinks
AuthorValentina K. Wein
3cupsfreshly squeezed orange juice(from about 6 Naval oranges)
½ to ¾cupchampagne(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!