Mimosa Pops

Oh no, leftover Champagne! That totally sounds like a made-up problem, but in a household of two, can happen. Unlike still wine, sparkling does not hold up. Once the bubbles are gone, it just isn’t appealing.

So what do you do when you’ve got half a bottle of leftover bubbly?

Make Mimosa Pops! Fill your popsicle molds with 50% sparkling wine (Champagne, Prosecco, Cava, anything will do) and 50% orange juice, freeze it, and you’ve got a super delicious, refreshing summertime treat. The only trick is making sure you don’t fill the molds all the way to the top since these babies will definitely expand when they freeze. The alcohol content and air bubbles keep the pops from freezing into hard bricks, they are just shy of a snow cone in texture, and because it is only 50% juice they aren’t too sweet. And it doesn’t end with orange juice. Any juice will work, you just can’t call them mimosa pops.