Mimosa Sorbet

Makes 1 quart


  • 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
  • Champagne



  1. Combine the water, sugar, marmalade, and zest in a large saucepan. Heat over medium heat until it bubbles. Simmer for 5 minutes.
  2. Remove from the heat and let cool completely.
  3. Mix in the orange and lemon juice and process in your ice cream maker according to manufacturer directions. Transfer to a container and freeze until set.
  4. Scoop sorbet into champagne flutes and pour champagne over the top. Serve immediately.

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