This mimosa sherbet is a dessert version of a favorite brunch cocktail. Creamy sherbet is flavored with orange juice and champagne and swirled with strawberries and vanilla cookies.
It’s Friday – YES! Let’s celebrate all things weekend by prepping mimosas. Mimosas in frozen dessert form. YES again.
Can I say that I love all things breakfast? Pancakes, french toast, eggs – even plain yogurt and cereal. I love it all. Treating myself to breakfast foods far beyond the A.M. hours happens pretty frequently, too. Omelets often make their appearance as an after work, lazy girl dinner when I want to feel productive and use up produce odds and ends that are taking up space in the fridge.
But despite my all-day breakfast leanings, I rarely go out for brunch. And I mean brunch brunch. Sure I’ve gone out to breakfast, but the last time I brunched out was in September 2012 as part of a super fun bachelorette party weekend in Washington D.C. We relaxed, indulged in all the best breakfast carbs, and enjoyed a few mimosas. So fun!
Breakfasts at home though…def not the same. Efficiency is usually at a premium on the weekends around here. Somehow my errand list is perpetually a mile long, so my weekend breakfasts consist of me scarfing down a yogurt in my gym clothes before heading out to cross off some to-dos. Not so leisurely.
But, this mimosa sherbet! Leisure to the max.
It’s cold and refreshing for these warmer months, and creamy without being too rich because it calls for whole milk (not cream). It gets its citrusy mimosa flavor from…orange juice and champagne. No surprises there! To kick it up a notch I threw in strawberries and vanilla sandwich cookie pieces, because the more mix’ins in a sherbet/ice cream/frozen yogurt the better. And I have to say, sherbet that tastes just like a mimosa is just the thing for savoring after a long day of errands. 🙂
This mimosa sherbet recipe does call for an ice cream maker. I bought this one years ago and have been loving it. I’m always a little hesitant about buying specialty kitchen tools because I’d rather not fill up my cabinets to the brim with things I don’t use that often, but homemade ice cream and frozen treats like this mimosa sherbet are worth the cabinet space it occupies.
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Creamy Mimosa Sherbet with a Strawberry Cookie Swirl
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 3 egg yolks
- Pinch of salt
- 1 tsp vanilla extract
- 1 cup orange juice
- 3/4 cup champagne, chilled
- 8 vanilla sandwich cookies, chopped into small pieces
- 6 medium-sized strawberries, chopped into small pieces
- Combine milk and 1/4 cup of sugar in a saucepan, and heat over medium-low heat, until just barely boiling.
- Meanwhile, whisk together egg yolks, pinch of salt, and the other 1/4 cup of sugar in a large bowl (you can also use a hand mixer). Beat until it looks light and creamy.
- When milk is barely boiling, slowly pour the milk/sugar mixture into the egg/sugar mixture, about 1/2 cup at a time, until all incorporated. Whisk continuously.
- Once everything is combined, pour everything back into saucepan and stir frequently over low heat until mixture is thick enough to stick to the back of a wooden spoon.
- Once thickened, pour mixture into a large plastic bag set in a bowl of ice water. Replenish ice to keep the water chilled, and/or place bowl in the refrigerator to chill quicker.
- Once the mixture is chilled, open bag and stir in vanilla extract, orange juice, champagne and stir. Pour the mixture into ice cream maker, and prepare according to your ice cream maker's instructions, adding strawberries and cookie pieces when instructed.
- The sorbet will be soft once it's done, so transfer to a separate container and stick back in the freezer to harden to your preferred firmness.