This rainbow sherbet champagne mimosa is such a pretty drink! It is made with rainbow sherbet, champagne and slices of citrus. You can rustle up a rainbow cocktail recipe quickly and easily. Make this citrus sherbet mimosa for Mother’s Day or a shower and everyone will love it guaranteed! If you are looking for a sherbet champagne punch, this is one to try.
What is Rainbow Sherbet?
One of the main ingredients in this citrus sherbet mimosa, rainbow sherbet is similar to ice cream. It’s a frozen dessert made with milk and sugar. However, unlike ice cream, sherbet also has fruit juice and water in there.
Other ingredients in sherbet might include egg whites, milk, and gelatine. Most rainbow sherbets do have dairy in them but a lot less than in traditional ice cream which is dairy-based.
It is typically fruit flavoured with lemon, lime, raspberry, pineapple, and orange being flavours you might detect. The Baskin Robbins version, for example, uses orange, pineapple and raspberry as the flavours.
History of Rainbow Sherbet
Traditionally sherbet (or sorbet) is served between courses to cleanse the palate between different foods. It’s thought that it used to be made with chilled wines in Alexander the Great’s era. Marco Polo introduced these ‘water ices’ as they were known to Europe. Ice and salt were used to make the dessert during the 1600s and frozen desserts had arrived in the US by the 1700s.
Emanual Goren, who worked at Sealtest Dairies in Philadelphia, created the rainbow flavour in the 1950s. He fitted three nozzles on the sherbet dispensing machine instead of one, so three different flavours would come out at the same time. That’s where the ‘rainbow’ part comes into play.
Sherbet champagne punch is just one of the recipes you can make with this sweet treat. As well as making this rainbow sherbet champagne mimosa you can enjoy the sherbet by itself or add it to smoothies, milkshakes or other recipes.
What’s the Difference between Sherbet and Sorbet?
So now you might be wondering about sorbet. The only real difference is that sorbet doesn’t include any dairy while sherbet has a little milk, cream or buttermilk in there.
This is what makes it creamier than sorbet and better for this citrus sherbet mimosa, since it forms a foamy, creamy layer on top of the drink. Sherbet only has about 2% fat (often less) but it’s still creamier than sorbet.
How to Make Rainbow Sherbet Champagne Mimosa
It’s really easy to prepare this citrus sherbet mimosa. Whether you’re looking for ideas for a mimosa for Mother’s Day or a shower, or just want to try something new, this ticks all the boxes!
You need to add a couple of scoops of sherbet to a glass (preferably a champagne flute). Pour champagne on top. Do this carefully because it’s going to fizz up! Finally you can garnish with lemon, lime or orange slices, or one of each. The sherbet will melt in the champagne bubbles and create a pretty layer of multi-coloured creamy foam on top.
Sherbet Champagne Punch Variations
There are some variations for this rainbow cocktail recipe. Since it’s a pretty easy recipe (champagne, sherbet and a garnish) there are many ways to change it slightly.
You could make this rainbow sherbet champagne mimosa with any sparkling white wine. Champagne, Prosecco, cava, sparkling dry white wine… any of these would work. It’s not a recipe for your finest vintage champagne since you’re adding ice cream to it! Anything sparkling will be fine!
Do you want to make this rainbow cocktail recipe for a crowd? It’s fun to make sherbet champagne punch in a punch bowl. That way people can serve themselves. Mix fruit juice with champagne (or one of the above alternatives) in a punch bowl.
You can also make coloured ‘ice cubes’ by freezing fruit juice. Add those in too. Now scoop the rainbow sherbet into the punch. The champagne will fizz and the sherbet will begin to melt. You will get a pretty, creamy, multi-coloured foam effect on top!
Make a non-alcoholic mimosa for Mother’s Day or a shower or for the kids by switching the champagne for ginger ale or 7Up. Alternatively, make a boozy version by adding a splash of vodka to the original recipe. Oh, and if you’re making both it’s probably a good idea to label which is which!
Rainbow Sherbet Champagne Mimosa Tips
This rainbow cocktail recipe won’t be the same without the rainbow sherbet. Technically you could use three different flavours (and colours) of sherbet and add those in for a similar result. But it’s easier to use rainbow sherbet for a quick and easy citrus sherbet mimosa.
Citrus Rainbow Sherbet Champagne Mimosa Recipe
Citrus Rainbow Sherbet Champagne Mimosa
- 2 Scoops sherbet rainbow ice cream
- 4 oz champagne
- 1 Slice Lemon
- 1 Slice Orange
- 1 Slice Lime
- Add 2 scoops of sherbet to a champagne flute.
- Pour champagne over the sherbet slowly.
- Garnish with a slice of lemon, orange, and/or lime and enjoy!
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Make and serve this mimosa for Mother’s Day or a shower immediately, while the top is foamy. You can garnish this sherbet champagne punch with any sliced citrus. I like to use a slice each of lemon, lime and orange, in keeping with the whole Technicolor effect!
Let me know if you try out this rainbow sherbet champagne mimosa. This is a great citrus sherbet mimosa for Mother’s Day or a shower…or any day really! If you are looking for a rainbow cocktail recipe or a sherbet champagne punch, this is one to try.
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Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.