Blood Orange Sorbet Mimosa


  • 1 gallon Chef's Line® Blood Orange Sorbet
  • 3 liters Sparkling Prosecco or Bubbly White Wine
  • 2 blood oranges


Scoop 2 ounce portions into a champagne flute or stemmed glassware. Top with 1/2 teaspoon blood orange juice. 

Slice blood orange wheels, reserve juice for drink add in. Garnish each glass with half a wheel of fruit. 

Just before service, pour 4 ounces Bubbly Prosecco or bubbly wine of choice to Mimosa. 

Serve immediately. Yield: 25, 6 ounce servings.