Mililani Mimosa

My in-laws are always sending us home with their latest harvest–sometimes papaya or mango, other times lilikoi and fresh herbs. This time, we received one quart of guava juice, fresh squeezed, straight from their Mililani backyard. While not indigenous, guava has thrived in Hawaii for centuries and is generally recognized as a local tropical fruit. Even then, it’s not something you see everyday, so I had to think of something special for this weeks haul.

After searching for various recipes and trying to decide between guava chiffon pie or flaky guava pastelitos, I remembered my baking skills are best kept in my imagination. I’ll put myself to a later test, with a lesser ingredient.

Rummaging through the miscellaneous drawer, I find our secret santa gift–whiskey ice molds. In the fridge, some champagne waiting for the right party. I decide on something simple and easy. A fool proof way to highlight the pretty pink nectar.

The end result was perfect for a weekend bridal shower. Aside from the chef, the all female guest list appreciated the cute cocktail. Even the non-drinkers couldn’t resist. One quart made 12 spheres. Enough for the entire party.

Mililani Mimosa

Print Recipe

These mimosas are extra simple to make and guaranteed to impress. Made with real guava juice and fresh mint.

• CourseDrinks, Easy

Servings

12 mimosas

Servings 12 mimosas

Mililani Mimosa Print Recipe These mimosas are extra simple to make and guaranteed to impress. Made with real guava juice and fresh mint. CourseDrinks, Easy Servings 12 mimosas Servings 12 mimosas

Ingredients

• 1 quart fresh guava juice
• 2 bottles champagne
• sugar
• Mint
• whiskey ice molds
• ziploc bag

Servings: mimosas

Instructions

1. Fresh guava juice can be tart. Sweeten to taste with 1/2 cup - 1 cup of sugar. Mix until dissolved. Cut tip of a small ziploc bag. Insert into top of the mold. Fill bag with just enough juice to fill the mold. Seal, leaving a small hole for air to escape. Squeeze into mold and repeat.

   
2. If it gets messy, start with a new bag. Once filled, place molds in a pan or tupperware (in case of leakage) and freeze overnight.

   
3. The next day, remove from molds. The cover peels off easily. Push the sphere out from the bottom. Running under room temp water may help. With five molds I was able to freeze this many over 2-3 nights.

   
4. Serve in stemless wine glasses and garnish with sprigs of fresh mint. The frozen orbs keep the champagne cold and clear. As it melts it will get creamier, but don't worry. Just add more champagne!

   

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