Blood Orange Mimosa Sorbet
10m prep 5m cook 2h ready
A refreshing sorbet made with blood orange juice and champagne, perfect for a brunch-inspired dessert.
Nutrition (per serving, estimated)
Estimated based off 4 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.6 mg
- Iron: 0.33 mg
- Magnesium: 15.4 mg
- Phosphorus: 24.7 mg
- Potassium: 235 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 591 ml blood orange juice
- 237 ml champagne or sparkling white wine
- 177 ml granulated sugar
- 44.4 ml corn syrup
Let's Cook
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Step 1.
In a saucepan over medium-high heat, combine 2½ cups blood orange juice, 1 cup champagne or sparkling white wine, ¾ cup granulated sugar, and 3 tablespoons corn syrup. Stir constantly until the sugar is fully dissolved, about 3–5 minutes. Do not let the mixture boil.
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Step 2.
Remove the saucepan from heat and pour the mixture into a heatproof bowl. Cover the bowl with plastic wrap or a lid and refrigerate until completely chilled, at least 2 hours or overnight. The mixture should be cold to the touch before churning.
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Step 3.
Pour the chilled mixture into an ice-cream machine and churn according to the manufacturer's instructions until it reaches the consistency of thick slush, typically 20–30 minutes. The sorbet should be thick and creamy but still soft.
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Step 4.
Transfer the churned sorbet to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze until firm, at least 2 hours or up to overnight. The sorbet should be scoopable but not rock hard.
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