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.


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!


Did you make this receipe?
Tag @foodieinnewyork on Instagram
Share this recipe