Mimosa Ice Pops

Name: Mimosa Ice Pops
Yield: Yield 5 kg / 11 lb .37 oz Base
Ingredients: 775 g / 1 lb 11.34 oz / 30.9% simple syrup (50° Brix); 1.73 kg / 3 lb 13.02 oz / 69.1% Champagne; 325 g / 11.46 oz / 13% simple syrup (50° Brix); 2.18 kg / 4 lb 12.9 oz / 87% orange juice

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Champagne Portion

1.73 kg / 3 lb 13.02 oz / 69.1%

Dessert
Vegan
Gluten-free

Method

Put 3.75-cm/1.5-in diameter demi-sphere fleximolds in the freezer. Each mat has between 64 and 72 demi-spheres. This recipe will yield about 200 finished popsicles.
Make both bases according to the Ice Pop Method on this page. Pour the liquid into the spheres so that there are the same amount of Champagne demi-spheres and orange demi-spheres.
When the