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Champagne Slushie

This champagne slushie combines bubbly with ice to create a shimmering, icy treat. Main ingredients include champagne, sugar, citrus juice, and ice, resulting in a refreshing, semi-frozen beverage with a light, slushy texture. The final appearance is sparkling and smooth, ideal for hot summer days or festive gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle champagne well chilled, about 750ml
  • 2 tablespoons sugar adjust to taste or use honey as alternative
  • 1 cup citrus juice lemon or lime for brightness
  • 3 cups ice cubes more or less as needed for desired thickness

Equipment

  • Blender
  • Measuring cups and spoons

Method
 

  1. Pour the chilled champagne into the blender, ensuring it's not fizzy but fully chilled to prevent excessive foaming.
  2. Add the sugar to the champagne, then blend briefly until the sugar dissolves completely and the mixture is slightly frothy.
  3. Mix in the citrus juice for a tart, bright flavor, blending again to combine all ingredients thoroughly.
  4. Add the ice cubes to the blender, then pulse a few times to start crushing the ice without completely liquefying it.
  5. Blend on high until the mixture reaches a smooth, slushy consistency, with small icy chunks evenly distributed and a sparkle in the mixture.
  6. Pour the icy champagne mixture into chilled glasses, letting the shivery, shimmering slush sit invitingly on the rim.
  7. Garnish with a thin lemon or lime twist and a sprig of fresh mint for a fragrant, colorful finishing touch.

Notes

For a less sweet version, reduce the sugar or honey. Use frozen berries or fruit slices as optional mix-ins. Serve immediately for the best icy texture.