This two-ingredient mimosa mocktail uses orange sherbet or sorbet and sparkling water for a non-alcholic twist on the classic brunch cocktail. Great for Easter or Mother's Day brunch!
⅓cuporange sherbet or sorbet(1 medium or 2-3 small scoops)
4ouncesorange or tangerine sparkling water, chilled
fresh orange slices, for garnish (optional)
Instructions
Scoop the sherbet or sorbet into a champagne flute.
Slowly pour the sparkling water over the sherbet or sorbet. The mixture will bubble and the sherbet/sorbet will start to melt into the sparkling water.
Garnish with an orange slice, if desired, and serve immediately.
Notes
See the Recipe FAQ's in the article above for substitution and variation ideas.