Mimosa Sorbet

This makes an elegant and clean finish to a dinner party, or try it with a few sprinkles of almonds and shredded coconut for a weekend breakfast.


  • 11⁄2 cups fresh orange juice (blood orange would also be good)
  • 1⁄2 cup orange pulp
  • 1⁄2 cup agave or coconut nectar
  • 2 tablespoons coconut butter (optional)
  • 2 tablespoons orange zest
  • 2 cups chilled sparkling wine* (substitute coconut water, if desired)
  • Pinch of sea salt

  • Blend all ingredients except sparkling wine until smooth. Chill. Stir in sparkling wine until

    well combined. Process through an ice cream maker according to manufacturer’s directions. *The alcohol in the sparkling wine helps keep the ice cream soft after freezing. If you use coconut water it may get icy, but will still taste great!


  • Serves 2-4