These mimosa ice pops are perfect for a party.
I have brunch on my mind. And Spring. So I present to you, mimosa popsicles. These are so easy to make. And they come out so colorful, festive and fun.
All you need is champagne and your choice of fruit puree. I chose to make orange, blueberry and strawberry ones.
I can’t believe it’s already April. This means I have less than two weeks left to finish my taxes. I usually don’t like to procrastinate but I was just so busy in March. This is the first year I am doing taxes after having owned a house and there’s a lot of new things I need to review and learn and I’m just dreading going through it. My plan is to do most of this weekend.
I’m predicting it won’t be very fun and I’ll need a few of these mimosa ice pops to get me through it. Cheers!
Mimosa Ice Pops
- fruit purees of your choice orange, strawberries, blueberries, mangoes, etc
- sugar if needed, optional
- Make individual fruit purees in blender and then set aside. If needed, add a tiny bit of champagne to get enough liquid to completely puree your fruit.
- For the ice pops, add a ratio of half fruit puree and half champagne. You don't want to add too much champagne because the ice pops won't freeze as well. Blend champagne and puree together for a few seconds to thoroughly mix. Taste and add sugar if needed. (If adding sugar, blend again until sugar is dissolved). Pour into ice pop molds and follow manufacturer's instructions. Freeze overnight for best results.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.