A light, creamy, sweet and crisp pineapple mimosa that will be a hit at your next weekend brunch. Perfect for Mother’s Day or Easter!
Blend sherbet and pineapple juice in a blender until smooth.
Pour 4 champagne flutes half full of champagne (3 ounces in each flute).
VERY SLOWLY pour sherbet mixture over champagne (do not stir).
Garnish with pineapple wedges and/or maraschino cherries, if desired.