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Home » Recipes » Course » Drinks » Rose Raspberry Sorbet Mimosa

Rose Raspberry Sorbet Mimosa

Published: May 8, 2020 · Modified: Oct 23, 2020 by Manju · This post may contain affiliate links · Leave a Comment

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Elevate your mimosa game with the subtle fragrance of rose, the tart sweetness of raspberries and that bonus splash of some raspberry liqueur in this Rose Raspberry Sorbet Mimosa. These are great for making someone feel special or to celebrate someone at Mother’s Day, bridal showers, a promotion party or a fun birthday party brunch. 

Two champagne coupes with raspberry sorbet mimosas in it

This post contains affiliate links. For more information on this, please refer to my Affiliate and Advertising Disclosure here.

This Rose Raspberry Sorbet Mimosa is the perfect fun, fruity and refreshing mimosa you will ever make and serve. You don’t even need a fancy bubbly, any sparkling white wine will do, because all the wine does here is to add the alcohol and fizz. All the taste is coming from the rose syrup, the raspberry sorbet and the Chambord.

This mimosa has rose syrup in it, not rosé wine. There are many recipes out there with raspberry sorbets and rosé sparkling wines. Those are delicious too! My friend Meghan has one on her blog Fox and Briar. I wanted to add something more feminine and a little classy to this recipe. And as you may know, I love rose flavor in many things. 

Go make this mimosa and trust me, you won’t regret it one bit!

Top shot of a plate with three scoops of raspberry sorbet topped with two sprigs of rosemary

If you love mimosas, here are a few favorites

  • Blood Orange Mimosas with Rosemary and Vanilla
  • Guava Mint Mimosas
Close up shot of bright red raspberry mimosa in a champagne coupe glass

Ingredients for rose raspberry sorbet mimosa

  • Raspberry sorbet
  • Rose syrup – you can use any kind, but this here is my favorite! If you don’t want to use a syrup and just want the rose flavor then this Nielsen Massey Rose water will do the trick.
  • Chambord – raspberry liqueur. It is optional too but if you have it, use it. It gives a little bit of layering of flavor to this cocktail.
  • Sparkling wine – use any sparkling white wine you have. I love Prosecco for my mimosas.
  • Rosemary – I use it for a pop of color in this drink. It serves no flavor purpose. You could use mint instead and can also tear up the mint leaves to add flavor to it. I bet that would be delightful.

How to make rose raspberry sorbet mimosa

  • Scoop up some raspberry sorbet to the serving glass. I love to use a champagne coupe instead of flutes, just so there is more space for the sorbet to be in there and you can go in with a spoon if you want to eat some of the sorbet as well.
  • Add the rose syrup and raspberry liqueur.
  • Top with sparkling wine.
  • Garnish with raspberries and a sprig of rosemary or mint.
  • Pour shot of raspberry liqueur from a brass measuring cup into a coupe glass with raspberry sorbet in it
  • Two champagne coupe glasses with raspberry sorbet in them
  • Sparkling wine being poured into a coupe glass with raspberry sorbet in it

Variations to making rose raspberry sorbet mimosa

  • You can skip the rose flavor if you are not a fan of it and just make it a raspberry sorbet mimosa.
  • You can totally change up the flavor and make a mango sorbet mimosa too, just make sure to use a crisp and fruity sparkling white wine like Brut or a Dry Prosecco.
Close up shot of bright red raspberry mimosa in a champagne coupe glass

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Close up shot of bright red raspberry mimosa in a champagne coupe glass

Rose Raspberry Sorbet Mimosa

This Rose Raspberry Sorbet Mimosa is the perfect fun, fruity and refreshing mimosa you will ever make and serve.
Print Pin Rate
Course: Beverages
Cuisine: American
Mixing time: 5 minutes
Total Time: 5 minutes
Servings: 4 mimosas
Calories: 257kcal
Author: Manju

Ingredients

  • 750 ml prosecco or any other sparkling white wine, 1 bottle
  • 4 oz rose syrup
  • 4 oz raspberry liqueur optional
  • 4 scoops raspberry sorbet

Instructions

  • Scoop raspberry sorbet to four champagne coupe glasses.
  • Divide and pour the rose syrup and raspberry liqueur over it.
  • Top with prosecco.
  • Garnish with raspberries skewered onto a cocktail stirrer and / or rosemary sprigs. These help stir the cocktail as well.

Notes

You can use any kind of rose syrup, but this here is my favorite! If you don’t want to use a syrup and just want the rose flavor then this Nielsen Massey Rose extract will do the trick.
The raspberry liqueur, Chambord, is optional but if you have it, use it. It gives a little bit of layering of flavor to this cocktail.
 

Nutrition

Serving: 1mimosa | Calories: 257kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 183mg | Sugar: 32g | Calcium: 21mg | Iron: 2mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!
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Hello and welcome to Cooking Curries - a place where you can learn how to make everything in the kitchen that is easy, fresh, healthy and most of all, real good food! Pick up a cup of chai and lets take on an adventure with the spices and be eased into a lot of regional Indian cuisine and some of my family's favorite everyday recipes. Follow #LittlePeopleFoodByCC #TravelEatsByCC and #SeattleEatsByCC on social media! Read More…

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