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New in Cooking

Staub White and more

Mimosa Pops

Serves: Makes 6 pops


For the orange juice/champagne layers:

  • 2 ounces champagne
  • 8 ounces orange juice

For the strawberry layer:

  • ½ cup fresh strawberries
  • 3 tablespoons orange juice


Stir the orange juice and champagne together until combined.

For the strawberry layer, purée strawberries and 3 tablespoons of orange juice in blender until smooth.

Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of orange-champagne base into each cavity; allow layer to freeze completely.

Pour ½ ounce strawberry purée into each cavity directly on top of the orange-champagne layer; allow layer to freeze completely.

Pour another layer of the orange-champagne base up to fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.

Remove the pops with the Super Tool. Repeat with remaining pops.

by Zoku

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