Mimosas are essential for any brunch spread, and the last heatwave inspired me to make mimosa Popsicles! I decided to use small disposable plastic cups and they worked out perfectly. I filled them about 1/3 of the way (about one inch) with Champagne. I froze them for two hours and then situated the Popsicle sticks in. I then poured about an inch of orange juice (1/3 cup) and frozen them for another 3 hours.
Unmolding the frozen Popsicles was extremely easy--they came right out. I recommend unmolding them within 24 hours and then storing them in the freezer in an airtight container with small pieces of wax paper or parchment paper between them.
A fun and drip-free way to serve the Popsicles is to put them in a glass of Champagne of a mimosa "Poptail."
Happy Summer brunching everyone!