Orange Cream Mimosa

TOTAL TIME: 4 hr 10 min
Prep: 10 min
Inactive Prep: 4 hr
Cook: --
 
YIELD: 8 to 10 mimosas
LEVEL: Easy

ingredients

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Directions

Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.

Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

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  • on September 11, 2011

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    This was delicious and so easy to prepare. The orange cream reminds me a bit of an "orange julius" which I love. I used Splenda in place of the superfine sugar and I bought a good brand of no-pulp orange juice. I used a small ice cream scoop to get the orange mixture scraped and into flutes. My guests loved them too ... a nice twist on the traditional mimosa. Thanks Tyler!

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