Yes, you read that headline accurately. We made a mimosa even better by adding sorbet, because brunch deserves a good cocktail. And #sundayfunday deserves a good brunch.
Obviously, a simple mimosa is always delicious, but this is like a special occasion mimosa. It wasn’t as sweet as we thought it would be either, the sorbet just added a smooth texture and a layer of deliciousness.
Now, it’s not a drink we would have many of, as let’s be honest with ourselves, we definitely just transitioned to drinking straight prosecco after one of these guys. But it’s definitely a treat to have one.
- Sorbet (we used cherry, but mango or strawberry would also be delicious)
Instead of using a champagne flute like with a standard mimosa, we recommend grabbing a glass with a bit of a wider base so you can get your sorbet in there. We used stemless wine glasses. From there, all you need to do is take a scoop of your sorbet and add it to the bottom of your glass. One scoop is good enough, but if you want two we’re not here to judge (the heart wants what it wants). Then, pour your prosecco over the sorbet until the scoop is submerged. Voila!