Loads of fresh tangerine juice goes into this homemade sorbet (along with a couple of other special citrus-y ingredients) to make it the perfect upgrade to your morning mimosa.
When I say these are THE Freshest Tangerine Sorbet Mimosas, I mean these tangerines came off the tree that sits about 30 feet from my front door and were squeezed less than 10 minutes after they were picked. They’re THAT fresh. But hey, I’m not here to throw shade at anyone that may not have a plethora of fresh citrus at the ready – we’re in the throes of winter now, folks, and there’s no better time to snatch up all of the fresh tangerines and lemons you can find and throw them together to make some delicious Tangerine Sorbet Mimosas just in time for New Year’s!
Let’s back up for a quick second, though, because I need to know: when it comes to frozen desserts, are you Team Sorbet or Team Ice Cream? Taken in their purest forms, I’m an ice cream fan all the way. There’s just something about that rich dairy flavor that I find myself leaning towards if ever given the choice between the two. But throw a good bottle of bubbly in the mix? I’ll be Team Sorbet all day, every day.
I mean, sure, you can make and enjoy this Tangerine Sorbet all on its own, but if I have some sitting in my freezer you can pretty much bet the only way I’ll be enjoying it is at the bottom of a champagne flute.
So, the first step in making THE Freshest Tangerine Sorbet Mimosas is – quite obviously – making the Tangerine Sorbet out of the best, freshest tangerines you can find. If you’re familiar with the whole ice cream making process, the rest will be a piece of cake. You’ll need an ice cream maker of some sort, and a saucepan, but that’s about it. Oh, and to really up the citrus factor, we’re also adding in some fresh lemon juice and Grand Marnier.
Another incredibly important thing to note – you need to start this Tangerine Sorbet process at least the night before your planning to enjoy your ever-so-fancy mimosas. I tell you this now because I care for each and every one of you way too much to have you start this entire process one or two hours before you’re ready to throw your mimosas back, only to be met with soupy sludgy tangerine syrup. Hey, today is Friday and we still have plenty of time before New Year’s to get this going, so don’t say I didn’t warn you!
Once the Tangerine Sorbet is at its icy, frosty peak, you’re ready to mimosa it (yep, just made that a verb.) Take your favorite bottle of mimosa bubbles, pour some of it on top of your FRESH Tangerine Sorbet and – voila – you’re ready to enjoy THE Freshest Tangerine Sorbet Mimosa you ever did sip on.
You likely already have plans for New Year’s, but you better add some Tangerine Sorbet Mimosas to those plans ASAP.
Here’s to a happy, healthy and prosperous New Year for you and yours!
Loads of fresh tangerine juice goes into this homemade sorbet (along with a couple of other special citrus-y ingredients) to make it the perfect upgrade to your morning mimosa.
- 3 cups fresh tangerine juice
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- 2 tablespoons Grand Marnier
- 2 tablespoons corn syrup
- 1 750-mL bottle sparkling wine
Combine all sorbet ingredients in a medium saucepan. Stir to combine, until sugar dissolves. Refrigerate for at least two hours or overnight.
Pour tangerine mixture into an ice cream maker and churn according to package directions.
Pour into a 9-inch loaf pan and freeze until solid.
Scoop sorbet into sparkling wine flutes and top with sparkling wine. Enjoy!