How to Make Orange Mimosas

Did you know that orange juice is consumed by over 1.6 billion people globally every year? Now, imagine pairing that tangy, vitamin C-packed favorite with the bubbly joy of champagne. That’s where orange mimosas come in—a brunch-time icon that’s equal parts refreshing, fancy, and ridiculously easy to make. So, if you're someone like me, who loves planning the weekend brunch, hosting a girls’ weekend, or simply celebrating “just because,” a chilled Orange Mimosa is the perfect go-to.

And the best part is you don’t have to be a mixologist to make this up. With just a few ingredients, some time in the freezer, and your favorite Zulay Kitchen tools, you’ll be serving restaurant-quality mimosas right from your kitchen. This homemade Orange Mimosa recipe is fresh, flavorful, and foolproof. Now, let’s dive into this easy yet elegant drink that’s guaranteed to wow any guest (or just make your afternoon feel a whole lot fancier).

How to Make Orange Mimosas

Prep Time: 10 minutes | Cook Time: 5 minutes (Freezing: 6 hours or overnight)

Servings: 16 (makes 4 cups frozen mix)

Ingredients

• • 4 teaspoons orange zest 
  • 2 ½ cups freshly squeezed orange juice
  • 1 cup half-and-half cream 
  • ¾ cup superfine sugar 
  • 2 bottles (750ml each) of chilled champagne or sparkling wine (choose dry brut for balance)
  • Fresh strawberries (optional garnish)

Instructions

1. Zest your oranges to extract vibrant, aromatic orange zest. Set aside 4 teaspoons.

2. After zesting, juice your oranges using the Zulay citrus press for maximum juice and minimum effort. Measure out 2 ½ cups.

3. With an immersion blender, combine the orange zest, fresh orange juice, half-and-half cream, and superfine sugar. Blend until the sugar is fully dissolved.

4. Pour the mixture into a square dish or an ice cream container with a lid, if you have one, and freeze for 6 hours overnight. The creamy texture prevents it from freezing solid, making it easy to scoop.

5. When ready to serve, spoon a few scoops of the frozen orange mix into each champagne flute.

6. Top with chilled champagne and give it a gentle stir.

7. Garnish with fresh strawberries or a twist of orange peel for an extra touch of flair.

Tips, Variations & Serving Suggestions

• Mocktail Version: Skip the champagne and top with sparkling water or non-alcoholic bubbly for a kid-friendly or pregnancy-safe alternative.
• Boozy Upgrade: Add a splash of orange liqueur (like Grand Marnier or Cointreau) for a more complex flavor profile.
• Flavor Twists: Try adding a little mango puree, pineapple juice, or even blood orange juice to the frozen mix for a fruity spin.
• Make-Ahead Tip: Prepare the frozen mix up to a week in advance and store it in a covered dish in the freezer until ready to serve.
• Chill Your Glasses: For an elevated brunch feel, pop your glasses in the freezer 15 minutes before serving.

Make Your Own Orange Mimosas Today!

Let’s be real—these frozen orange mimosas are not here to win cocktail of the year. They’re here for pure, uncomplicated joy. We’re talking about that first sunny spring day when you ditch your to-do list, put your feet up, and sip something that tastes like a vacation in a glass. No fussy ingredients, no complicated prep. Just creamy, citrusy, sparkling goodness with a pop of strawberry if you're feeling extra. It’s nostalgic, it’s fun, and it’s the kind of drink that doesn’t ask much—just a blender, a freezer, and a little moment carved out for you to enjoy it!

Other Kitchen Tools You’ll Love for This Recipe

These Zulay Kitchen tools are total game-changers when it comes to making these frozen orange mimosas effortlessly and without the mess:

• • Measuring Cups & Spoons: Precision matters, especially when you're working with a mix of citrus, sugar, and cream.
  • Cocktail Spoon: A long-handled cocktail spoon is essential for gently stirring champagne into your frozen orange base without killing those magical bubbles.
  • Ice Cream Scooper: This helps you get the ideal serving size, smoothly and quickly, without melting the mixture all over your hands. 

Frequently Asked Questions About Orange Mimosas

Can I make orange mimosas without alcohol?

Yes! For a non-alcoholic version of this mimosa, simply replace the champagne with sparkling water, club soda, or non-alcoholic sparkling wine.

What’s the best type of orange juice to use?

Freshly squeezed orange juice is always best for mimosas, especially for this frozen version. Using a citrus juicer ensures you get all the juice without bitterness from the pith. If you’re in a pinch, use a high-quality, no-pulp, 100% orange juice. Avoid concentrated or added-sugar versions, as they can make the drink overly sweet and mask the natural citrus zing.

How do I make this recipe ahead of time?

You can prep the frozen orange base up to a week in advance. Just blend the zest, juice, cream, and sugar as instructed, then store it in a covered container in the freezer. When ready to serve, scoop and top with champagne. This makes entertaining super easy—no scrambling to mix drinks while your guests are mingling.

What kind of champagne or sparkling wine should I use?

A dry brut champagne or sparkling wine is ideal for this recipe. It balances the sweetness of the orange mix without overpowering the citrus flavor. If you like your mimosas sweeter, a demi-sec (semi-sweet) option works well too. Prosecco is a great affordable alternative that still delivers beautiful bubbles and flavor.

Can I substitute the half-and-half with a non-dairy option?

Absolutely! If you’re dairy-free or vegan, swap the half-and-half with coconut cream, almond milk creamer, or oat milk. Keep in mind that this may slightly change the flavor and consistency, but you’ll still end up with a creamy, frozen mix. Coconut cream adds a tropical twist that actually pairs beautifully with the citrus.

What’s the purpose of freezing the orange mix?

Freezing the mix gives your mimosa a slushy, luxurious texture that makes it feel more like a special occasion drink. It also keeps your mimosa nice and cold without watering it down like ice would.