Mimosas are essential for any brunch spread, and the last heatwave inspired me to make mimosa Popsicles! I decided to use small disposable plastic cups and they worked out perfectly. I filled them about 1/3 of the way (about one inch) with Champagne. I froze them for two hours and then situated the Popsicle sticks in. I then poured about an inch of orange juice (1/3 cup) and frozen them for another 3 hours.
Unmolding the frozen Popsicles was extremely easy–they came right out. I recommend unmolding them within 24 hours and then storing them in the freezer in an airtight container with small pieces of wax paper or parchment paper between them.A fun and drip-free way to serve the Popsicles is to put them in a glass of Champagne of a mimosa “Poptail.”
Happy Summer brunching everyone!
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