I don’t know about you, but I do love a mimosa. Or two. I don’t think I can have just one! I also happen to love raspberries, so a raspberry mimosa is a no-brainer. It can’t possibly get any better, right? Wrong! Try making those raspberries into a sweet frozen dessert called granita first, then add that to a mimosa. Boom! I have no idea what granita is, but it sounds a lot like sorbet, and I’m about to try making it.
These raspberry mimosa cocktails are a special treat! They are made with a creamy frozen raspberry granita and topped with sparkling wine. Perfect for New Years cocktails or a refreshing summer drink, this mimosa recipe is sure to be your new favorite!
The Ingredients
I had some shopping to do for this recipe, but it was minimal. My usual grocery store had everything I needed in stock. They even had a bottle of my favorite La Marca prosecco which happened to be recommended by in the blog post that accompanied this recipe. Great minds LOL!
![Raspberry Mimosa Cocktail Process Ingredients](https://www.hungrypinner.com/wp-content/uploads/2020/12/raspberry-mimosa-cocktail-ingredients.jpg)
The Process
Most of the “work” for this recipe is in making the raspberry granita, but it was a very simple process. The entire process took me 15 minutes.
I started by melting the frozen raspberries in a small saucepan and stirring in the sugar. Once they were melted, I gave them a quick stir with my immersion blender, then I strained the puree into a storage container.
![Pureeing the raspberries with an immersion blender](https://www.hungrypinner.com/wp-content/uploads/2020/12/raspberry-mimosa-cocktail-process-1.jpg)
The pureed raspberries were quite thick, but I found that stirring them with a wooden spoon helped push the mixture through the mesh sieve. I was tempted to skip this step, but I’m glad I didn’t because there were tons of seeds left in the strainer. I was really surprised at the amount, and I’m glad they didn’t end up in my mimosas.
From there all I had to do was stir in the half-and-half and freeze the granita. I left it in the freezer overnight to make sure it was set. And the next day I had a giant raspberry ice cube.
I was able to scrape off enough granita to make a few mimosas, but it was a struggle. After I finished my second raspberry mimosa, I started researching granita to find out if something had gone wrong (I really wasn’t sure if this was the norm for granita).
I found an article full of tips and tricks on how to make granita. It’s a little more involved than what’s in this Raspberry Mimosa recipe, but not too much. I’ll use this method next time.
![Mixing the raspberry puree with the half-and-half](https://www.hungrypinner.com/wp-content/uploads/2020/12/raspberry-mimosa-cocktail-process-2.jpg)