Mimosa Popsicles

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!