Ahhhh, the holidays. So much food, so much drinking, and a lot of holiday cheer!
Sometimes I get stumped on what to take to a holiday party. I don’t want to bring the same thing every year (although I do make a mean holiday veggie/cheese tray), but I also don’t want to make something that will take forever or is a huge hassle.
I don’t know about you, but when there is a party I tend to gravitate towards the punch bowl (even if it isn’t spiked).
There’s something about the flavor and texture of a sorbet melting in its own juices and other flavors that screams deliciousness.
So I decided to make this drink, which is basically like having your own personal mini-punch bowl. A dream come true for me and even more amazing than I could have imagined!
The cranberry sorbet is one of the most flavorful sorbets I’ve ever tasted. Super sweet with a little bit of that tangy cranberry bite.
Mixing the sorbet with the rosé just tastes so right. They compliment each other well, creating a mimosa that goes down real smooth. Almost dangerously so. ?
I’ll definitely be starting off my Christmas morning with a glass (or two) of this drink and can’t wait until the next party to share in the drinking and spreading of cheer!!!
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- 12-ounce Bag of Cranberries (stems removed)
- 1 3/4 Cups Sugar
- 2 cups White Cran-Strawberry Juice
- 1 cup Water
- 1/4 tsp Salt
- 2 tbsp Light Corn Syrup
- 2 tsp Fresh Chopped Orange Zest (one medium-sized orange)
Cranberry Sorbet Rosé Mimosa
- 1 bottle of Rosé
- 4–6 scoops of Cranberry Sorbet
- Rosemary Sprigs
- Cranberries for garnish
- Bring cranberries, sugar, water, white cran-strawberry juice, and salt to a boil over high heat. Once boiling, reduce to a simmer and cover. Let simmer for 15min.
- Cool mixture for 10 min and then puree in a blender until smooth.
- Press mixture through a fine mesh strainer to remove any seeds and pulp.
- Stir in corn syrup and zest. Cover and refrigerate until completely chilled.
- Once chilled, run through a fine mesh strainer one more time to get rid of any residue that has collected on top of the mixture.
- Pour into your ice cream maker and process according to the manufacturer’s instructions. I let mine churn for 20min.
- You can serve immediately or store in an airtight container, overnight, in your freezer, to make the sorbet a bit more firm.
Cranberry Sorbet Rosé Mimosas
- Using a cookie scoop, place 4-6 balls of sorbet into a champagne glass.
- Place one sprig of Rosemary into each glass.
- Fill glass with rosé.
- Add a few cranberries for garnish.
- Let drink sit for a few moments so the sorbet melts and mixes with the rosé.
- Calories: 293