Breakfast in Bed Mimosa-1/4 cup passion fruit sorbet or mango sorbet, 1 half bottle chilled champagne or Prosecco.Melt the sorbet over low heat using a small saucepan, stirring occasionally until just thawed. Pour 2 tablespoons of sorbet into each of 2 champagne flutes. Fill champagne flutes with champagne or Prosecco, adding more sorbet as desired for taste. Stir slowly and gently. Top with a garnish of your choice and serve.