Mimosa Gelée

These may be made up to a day ahead. Keep tightly covered with plastic wrap, and garnish just before serving.

Southern Living FEBRUARY 2007

  • Yield: Makes about 4 cups
  • Cook time: 3 Minutes
  • Prep time: 5 Minutes
  • Chill: 3 Hours


  • 1 1/2 cups chilled Champagne or sparkling wine
  • 2 (1/4-oz.) envelopes unflavored gelatin
  • 2 1/2 cups orange juice
  • 1 (8-oz.) jar orange blossom honey
  • Garnishes: orange segments, mint sprigs


1. Pour Champagne into a large bowl. Sprinkle gelatin over Champagne. Set aside.

2. Heat orange juice and honey in a small saucepan over medium-high heat 3 minutes or until well blended and thoroughly heated.

3. Add hot juice mixture to Champagne mixture, and stir 5 minutes or until gelatin dissolves. Pour mixture evenly into 8 Champagne flutes, and chill 3 hours or until set. Garnish, if desired.

Orange Honey-Ade: Combine 2 cups orange juice, 1 1/2 cups water, and 1/3 cup orange blossom honey in a large pitcher. Chill 2 hours. Serve over crushed ice. Prep: 5 min., Chill: 2 hrs.


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Mimosa Gelée Recipe