Champagne Slushie
This champagne slushie combines the crisp sparkle of bubbly with a cool, icy texture, achieved through freezing and scraping the mixture periodically. Made with chilled champagne, a simple sugar syrup, and a splash of lemon juice, it transforms into a festive, refreshing treat with a smooth, slushy consistency. Optional berries or herbs can add a lively, colorful touch.
Equipment
- Large shallow dish
- Fork or forked spatula
- Measuring cups and spoons
- Saucepan
- Chilled glasses
Ingredients
- 1 cup sugar for syrup
- 1 cup water for syrup
- 4 cups chilled champagne well chilled for best texture
- 1/4 cup lemon juice brightens flavor
- optional berries or herbs for garnish and flavor
Instructions
- Combine sugar and water in a saucepan, then gently heat until the sugar dissolves completely, creating a clear syrup. Allow it to cool to room temperature.
- Pour the cooled syrup into a large, shallow dish and add the freshly chilled champagne, stirring gently to combine. Mix in a splash of lemon juice for a bright, refreshing kick.
- Place the dish in the freezer and let it freeze for about 30 minutes. Once frozen, use a fork or spatula to scrape and break up the ice crystals.
- Return the dish to the freezer and repeat the scraping process every 30 minutes. Continue until the mixture becomes uniformly slushy and smooth, about 3-4 hours total.
- Once the mixture reaches a soft, icy consistency, give it a final gentle stir. Optionally, fold in fresh berries or herbs for added color and flavor.
- Serve the champagne slushie immediately in chilled glasses, garnished with extra berries or herbs if desired. Enjoy its sparkling, icy goodness with a festive feel.
Notes
Ensure the champagne is thoroughly chilled before mixing for optimal slush texture. Regular scraping during freezing prevents large ice crystals and keeps the mixture smooth and scoopable.