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Champagne Slushie

This Champagne slushie is made by freezing chilled sparkling wine combined with fruit syrup and a splash of citrus. The mixture is blended into a bubbly, icy dessert with a texture resembling a boozy snow cone or sorbet, offering a sparkling, refreshing appearance. Its final look is a slightly frosty, colorful slush with tiny bubbles throughout.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Contemporary
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 bottle Chilled Champagne Ensure it's well chilled before freezing
  • 2 tablespoons Fruit syrup Choose a berry or flavored syrup for color and sweetness
  • 1 tablespoon Lemon juice Adds brightness to balance sweetness
  • 1 cup Ice cubes Frozen, to help create the slushy texture

Equipment

  • Freezer
  • Blender
  • Measuring cups and spoons

Method
 

  1. Pour the chilled Champagne into an ice cube tray and freeze until solid, about 4 hours or overnight.
  2. Once frozen, transfer the champagne ice cubes to your blender along with the fruit syrup, lemon juice, and ice cubes.
  3. Pulse the blender gently at first to break up the ice, then blend on high until the mixture is smooth and icy, with a slightly frosty texture and tiny bubbles visible throughout.
  4. Stop the blender and check the consistency; if it’s too watery, add a few more frozen fruit or ice cubes and pulse again until thickened.
  5. Pour the bubbly slushie into glasses and garnish with a slice of lemon or fresh berries if desired.
  6. Serve immediately for the best icy texture, allowing the bubbles to fizz with each sip and enjoy the refreshing, sparkling treat.