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Champagne Slushie

This champagne slushie is a frozen cocktail made by blending chilled champagne with ice and sweeteners to create a sparkling, icy treat. The mixture results in a shimmering, slushy texture that combines bubbles with a crunchy icy consistency, perfect for hot days or celebrations. It requires minimal equipment and simple ingredients, relying on quick freezing and blending techniques.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle champagne chilled, about 750ml
  • 2 cups ice cubes plus extra for blending if needed
  • 2 tablespoons simple syrup can adjust sweetness to taste
  • 1 teaspoon citrus zest optional, adds brightness

Equipment

  • Freezer
  • Blender

Method
 

  1. Pour the champagne into a shallow dish and place it in the freezer for about 30 minutes until it's well-chilled but not frozen solid.
  2. Measure out the ice cubes and set them aside. In a small bowl, whisk together the simple syrup and citrus zest if using, for added flavor.
  3. Once the champagne is chilled, pour it into your blender along with the ice cubes and the sweetened citrus zest mixture (if using).
  4. Secure the lid on the blender and blend on high speed until the mixture is smooth, frosty, and evenly icy in texture. You should see a shimmer of bubbles as it blends.
  5. Stop the blender and check the consistency. If it's too thick, add a splash more champagne or a few more ice cubes and blend briefly again.
  6. Pour the slushie into festive glasses, garnishing with a twist of citrus peel if desired. Serve immediately to enjoy the bubbly, icy texture.

Notes

Make sure to chill the champagne thoroughly before blending for the best texture. Adjust sweetness with more or less syrup depending on your preference. Serve immediately to keep the fizz and icy crunch intact.