Sherbet Mimosa

This is it. The dop you can trust to actually impress your guests for once. It’s the wilder cousin of the iconic mimosa. Think: Graham Beck Brut Rosé charged with orange-cream sorbae (it’s giving Sicilian summer).

Plus, it’s customisable so you can make it any colour, any flavour to suit your dinner party/bridal shower/Christmas/wedding/Easter/blabla. You can even make it a mocktail by shelving the booze for some.



Serves 1

For the sorbet:

  • 4 cups Orange Sherbet
  • 2 cups Liqui Fruit Orange Juice
  • 1 tbsp Orange Zest
  • 1 cup sugar, separated
  • 1/2 cup Milk
  • 1/2 cup Heavy Cream

For the mimosa:

  • 4 large sorbet scoops
  • 15ml Smirnoff Vodka
  • 250ml Graham Beck Brut Rose
  • Slice of orange, for garnish



For the sorbet:

  1. Add orange juice, orange zest, and 2/3 cup sugar together and mix well.
  2. Add the remaining 1/3 cup sugar to the cream and whip until soft peaks form.
  3. Add the milk and whipped cream to the orange juice mixture and mix well.
  4. Cover with cling wrap and freeze overnight. You will need to mix the mixture every 2 hours for the first 6 hours to ensure it's well incorporated.

For the mimosa:

  1. Add the sherbet to your glass. Top with 15ml vodka and finish off with bubbly.
  2. Garnish with a slice of orange and enjoy!


Let us know if you try it by sharing yours on socials, tagging us @deeliverza, and using #DeeRecipe – if it looks DEELICIOUS, we’ll give you a treat!

Looking for more drink/mealspiration? Check out our other recipes here. 

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