Champagne Slushie
This Champagne Slushie is a frosty, bubbly treat made by freezing a mixture of champagne, lemon juice, simple syrup, and ice. The result is a refreshing, slightly icy cocktail with a soft, scoopable texture, perfect for hot days or spontaneous gatherings. Garnished with fresh herbs or citrus, it offers a playful twist on celebratory drinks.
Equipment
- Saucepan
- Measuring cups and spoons
- Large mixing bowl or freezer-safe container
- Whisk or spoon
- freezer
Ingredients
- 1/4 cup water for simple syrup
- 1/4 cup sugar for simple syrup
- 1 cup champagne preferably dry and citrusy
- 2 tablespoons lemon juice fresh squeezed preferred
- 3 cups ice crushed or cubed
- optional fresh mint or lemon slices for garnish
Instructions
- Combine water and sugar in a saucepan and heat over medium, stirring until the sugar dissolves completely. Let it cool to room temperature.
- Pour the cooled simple syrup into a pitcher along with champagne and lemon juice, gently stirring to combine.
- Add about three cups of ice to the mixture, then stir vigorously to break up the ice and chill the mixture thoroughly.
- Transfer the mixture to a large freezer-safe container or bowl, then place it in the freezer.
- Every 30 minutes, remove the container from the freezer and stir vigorously with a spoon or whisk to break up ice crystals and promote a fluffy, slushy texture.
- Repeat the stirring process every half hour for about 2 to 3 hours, until the mixture is soft, scoopable, and has a fluffy, icy consistency.
- Serve immediately in chilled glasses, garnished with fresh mint or lemon slices if desired, and enjoy the refreshing, bubbly treat!
Notes
For a non-alcoholic version, substitute sparkling apple juice for champagne. Adjust sweetness by varying the simple syrup. For extra flavor, add a splash of fruit liqueur or garnish with edible flowers.