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Mimosa Pops

FROM our friends at 


Makes ten-twelve 2.5 ounce Pops

  • 2 cups (480ml) fresh orange juice
  • ½ cup (120ml) Champagne, Prosecco or Cava
  • 1 cup (120ml) white grape juice
  • ¼ cup (50g) sugar
  • ½ teaspoon orange bitters
  • optional – kosher or sea salt, for garnishing pops
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon ground Cloves
  • ½ pound (455g) Strawberries, tops removed sliced ¼” thick
  • ½ pound (225g) day-old Rustic White Bread with crusts removed
  • cubed ¾” pieces
  • Butter a 2-quart (2-L) baking dish


Makes ten-twelve 2.5 ounce Pops

1. Soak wooden pop sticks in a glass of warm water for at least 30 minutes.

2. Stir together all ingredients until sugar is dissolved. Allow to settle for a couple minutes and then skim any excess foam from the top of the mixture.

3. Divide mixture between ice pop molds.

4. Insert pop sticks and freeze for 4 hours or until completely solid.