This summery sorbet will take you straight to the Ritz in France where the original mimosa was served around 1925 as a champagne and orange juice drink. For this edition, I’ve added a tropical mango twist and a nice sweet wine we procured on our last visit to France. We toured and tasted at a winery in the village of Brissac-Quincé, in the Loire Valley. Some of the best white wines are found in the Loire. Only the best for Mimosa Sorbet; well, I find it’s actually delectable with any variation of liquid. Have fun experimenting.
Mango Mimosa Sorbet:
- 1 c frozen mango chunks
- 1 scant c ice cubes
- ⅓ c frozen orange concentrate
- ¼ c sweet white wine or champagne (virgin variation: sparkling grape juice)
- ¼ t stevia
Blend all ingredients in blender until smooth and ice is not chunky. Serve immediately or freeze for few minutes before serving. Freezing too long will harden the sorbet and if that happens, just let it sit out of a minute or two before serving. Serves 2.