Frozen! Daze Summer Mimosa Recipe

Thaw concentrate

If using frozen orange juice concentrate, let it sit at room temperature until softened but not fully warm (about 10–15 minutes). Stir to a pourable consistency.

Combine the thawed orange concentrate, fresh orange juice, frozen strawberries, and ice cubes in a high-speed blender. Add the simple syrup (or agave) and fresh lemon juice. If using orange zest, add it now.

Blend on high until completely smooth and slushy — about 30–45 seconds depending on blender power. The texture should be pourable but thick enough to hold a little mound on top of a glass.

Taste and adjust sweetness or acidity: add up to 1 tablespoon more simple syrup if too tart, or another 1/2 tablespoon lemon juice if too sweet.

Pour the blended orange-strawberry slush into a measuring cup or pitcher to make it easy to portion. Fill 4 stemmed champagne flutes about two-thirds full with the frozen slush (approximately 3½–4 oz slush per glass).

Very gently tilt each flute and slowly pour chilled Champagne or sparkling wine down the side to top the glass, about 4.5 oz (approximately fill to top). Pour slowly so the bubbles foam up but don’t overflow; the frozen slush will create a frothy crown.

If desired, spoon a small dollop of extra slush onto the top of each finished glass for a prettier frozen crown.

Garnish each flute with an orange slice and a halved strawberry on the rim. Add a mint sprig for aroma and color if you like.

Serve immediately with a straw or cocktail spoon so guests can stir up the slush into their sparkling wine as they drink.

To make ahead: blend the fruit slush and store in an airtight container in the freezer for up to 24 hours. Break up slightly with a fork and re-blend briefly with a few tablespoons of orange juice to restore slushy texture before assembling.