Momosa (Mother’s Day Cocktail)
This Momosa recipe is a fun and delicious twist on traditional Mimosas! Instead of adding orange juice to your favorite champagne, you’ll add frozen orange sorbet. What’s great, is that the frozen orange sorbet helps keep the champagne cold as it slowly melts into the drink.
Serve this cocktail with a spoon so mom can enjoy a bite of sorbet in between sips of her new favorite Momosa!
Why You’ll Love This Recipe
Easy to make. This recipe is easy to make and fun to enjoy!
Simple yet gourmet. There is something about homemade sorbet that just feels elevated and delicious!
Recipe Ingredients
Oranges: Peel and separate your orange pieces then add them to a freezer bag. You’ll need about 8-10 medium oranges. I used very ripe navel oranges, but Valencia oranges or blood oranges would all taste great too. Just know that the blood oranges are a deep red color. Once all the oranges are peeled and separated, it’s very important that you freeze them for at least 24 hours. They’ll need to be VERY frozen to form the sorbet.
Champagne: You can use whatever Champagne you enjoy most for this recipe. You can also use Italian Prosecco, but keep in mind that Prosecco tends to be sweeter than Champagne.
WHAT IS IN A TRADITIONAL MIMOSA?
A traditional mimosa is a cocktail comprised of champagne and citrus juice. Traditionally, people use orange juice, but you can also use grapefruit juice, St. Germaine, or any juice you desire. Typically, they are served in a flute or coupe glass.
TIPS AND TRICKS FOR A FABULOUS MOMOSA
Select the right glass. You can use either a flute or coupe glass. Since we added a scoop of orange sorbet to this recipe, I opted for these amazing Roma Italian coupe glasses. However, you can also use a flute, just be careful when adding the sorbet so it doesn’t splash.
When blending the orange sorbet, make sure the oranges are fully frozen. This will result in smooth and creamy sorbet. You will need to use your tamper or wand to periodically push the oranges down in the blender. You may also want to add a touch (1 tablespoon tops) of water to help keep things moving in the blender.
Also, be sure your champagne is well chilled, otherwise your orange sorbet will melt quickly! Finally, be sure to serve this cocktail with a mini spoon. This allows your guests to slowly enjoy a small bite of sorbet in between sips.
One 750ml bottle of champagne serves five 150ml glasses. This is about a 5 ounce pour per person. You will want to add about 3 ounces of orange sorbet per glass.
How to Make
Peel and separate the oranges. Add them to a freezer bag and freeze for at least 24 hours before using.
Add the frozen orange to the blender. Buzz until smooth and creamy. You may need to push the oranges downward using the tamper or wand. You can also add a touch (1 tablespoon) of water to help keep things moving.
Grab a coup glass and add your favorite well chilled Champagne.
Pro Tip: Do not add too much Champagne or you run the risk of overflow when you add the sorbet.
Storage
Any leftover sorbet can be stored in an airtight container in the freezer. However, it’s best enjoyed immediately.
Frequently Asked Questions
750ml is roughly 25 ounces. So you can easily get five 5-ounces pours from one bottle.
I didn’t test it, but you might be able to try a different fruit like mango.
Other Brunch Recipes to Consider Trying
- Banana Nut Blender Muffins
- Flaky Smoked Salmon Bagel
- Cottage Cheese Bowls
- Salmon Wedge Salad
- Healthy Sweet Potato Pancakes
Momosa (Mother’s Day Cocktail)
Equipment
- 1 blender with tamper or wand
- 5 coupe or flute glasses
Ingredients
- 8-10 oranges
- 750 ml bottle Champagne
Instructions
- Peel and separate the oranges. Add them to a freezer bag and freeze for at least 24 hours before using.Add the frozen orange to the blender. Buzz until smooth and creamy. You may need to push the oranges downward using the tamper or wand. You can also add a touch (1 tablespoon) of water to help keep things moving.Grab a coup glass and add your favorite well chilled Champagne.Pro Tip: Do not add too much Champagne or you run the risk of overflow when you add the sorbet.
