It’s hot! Better yet sweltering! Every time I look at the weather report for “my neck of the woods” the temperature is approaching 100+ degrees. When it’s hot, I’m not much for “cocktailing.” My main goal is to keep cool and hydrated, and nothing does the job better than a bottle of agua!
However, I don’t want to put “Champagne Sundays” completely on the back burner during the summer months. Try a Mimosa Sorbet for a cool and refreshing cocktail alternative.
2 1/2 c. water
1/2 c. sugar
1/2 c. orange marmalade
Zest from 2 large oranges
1 c. fresh squeezed orange juice (about 2 large oranges)
3 tbsp. lemon juice
Your favorite champagne
Directions. Combine the water, sugar, marmalade, and zest in a large saucepan. Heat over medium heat until it bubbles. Simmer for about 5 minutes. Remove from the heat and let cool completely. Mix in the orange and lemon juice and process in your ice cream maker according to manufacturing directions. Transfer to a container and freeze until set. Scoop sorbet into champagne flutes and pour champagne over the top. Serve immediately. Makes 1 quart.
Recipe: Cooking Light
Here’s to you, and a relaxing and cool “Champagne Sunday!”
The Pretty Domestic