Mother’s Day Raspberry Sorbetto Mimosas for Mom and Mini Mocktails for the Kids

by Shaina Olmanson


My desk is a mess, covered in post-it notes of things to do, notes to remember, doodles drawn during phone calls that interrupted my day, bills to be paid, reminders to renew this or activate that. In the midst of it all sits a small note cut into a heart.


It was left there by my daughter. In her neat second-grade handwriting it states, “I Love You Mommy.” I know not when she left it. She must have placed it on my desk silently for me to find later while my head was somewhere else, focused on the to-dos of life instead of the haves that sit in front of me.

I retrieve a piece of tape, roll it, and stick it to the back of my heart, press it to the bulletin board in a permanent spot at eye level. It becomes a constant reminder of the why behind the to-do and the benefits of all those notes and lists.


We aren’t big Mother’s Day celebrators. It generally passes like any other Sunday for us with perhaps a school-prepared gift coming home in a backpack. There are often flowers to be potted and planted in the garden, and then the sun sets and a new week begins with to-do lists and the daily rush of living. However, like my rainbow-colored heart proclaiming my child’s love for me, it’s always good to stop for a minute and appreciate what you have with those you love and who love you back.

These drinks are the perfect way to slow down a bit on your Mother’s Day weekend. They’re one part dessert, a sweet treat for a special day, and one part cocktail/mocktail. Bubbles = blessings, and in motherhood there are many. Serve them as frozen mimosas for brunch, or call them bellinis and enjoy them on the patio at the end of the day in the fading sunlight before the rat race begins again anew.

Raspberry Sorbetto Mimosas (Bellinis)
Prep: 3 Minutes

Ingredients

  • 1/2 cup raspberry sorbetto (recipe below)
  • 1 cup chilled prosecco or dry sparkling wine
  • 6 fresh raspberries

Directions

  1. Scoop sorbetto between two champagne flutes.
  2. Top off the sorbetto with prosecco, splitting between the two glasses. Garnish with fresh raspberries.

Makes 2 cocktails.


Raspberry Sorbetto Mocktails
Prep Time: 3 Minutes

Ingredients

  • 1/2 cup raspberry sorbetto (recipe below)
  • 1 cup chilled peach or grapefruit sparkling fruit juice (like Izze)
  • 6 fresh raspberries

Directions

  1. Scoop sorbetto between two glasses.
  2. Top off the sorbetto with the sparkling juice, splitting between the two glasses. Garnish with fresh raspberries.

Makes 2 mocktails.

Raspberry Sorbetto
Prep Time: 15 Minutes
Cook and Freeze Time: 4 Hours

Ingredients

  • 2 cups water
  • 1 1/2 cups sugar
  • 6 cups frozen raspberries
  • 1 lemon, zested and juiced

Directions

  1. In a heavy-bottomed saucepan, combine the water and sugar. Bring to a boil, stirring occasionally, then reduce heat to low and continue to simmer for five minutes . Remove from heat, pour into a heat-proof bowl, and refrigerate until chilled.
  2. Once the syrup is chilled, combine the raspberries, lemon zest, and lemon juice in a food processor. Blend until smooth.
  3. Press the mixture through a sieve to remove pulp and seeds. Process the mixture in an ice cream maker. Transfer to a container and freeze.

Tip: No ice cream maker? No problem. Make a granita. Once your raspberry mixture is pressed through the sieve, place it two gallon zip-top bags. Seal and place in the freezer, massaging the bags every hour or so until frozen. Scoop and serve.

Photo credit: Shaina Olmanson