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Champagne Slushie

This champagne slushie is a frozen cocktail made by blending bubbly champagne with crushed ice to create a frosty, sparkling treat. The final texture is icy and smooth, with bubbles and shimmer embedded throughout, giving it a festive and visually appealing appearance.
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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 or sparkling wine chilled
  • 3 cups crushed ice preferably finely crushed for a smoother texture
  • optional sugar syrup or simple syrup for added sweetness, adjust to taste

Equipment

  • Blender
  • Measuring Cups

Method
 

  1. Pour the chilled champagne into a large measuring cup or bowl, and if desired, stir in a small amount of sugar syrup for extra sweetness.
  2. Add the crushed ice to the blender, ensuring it fills about half of the jar to balance between blending and texture.
  3. Pour the champagne over the crushed ice in the blender, creating a shimmering, effervescent mixture.
  4. Blend on high for about 20-30 seconds until the mixture is slushy, frosty, and slightly aerated, with small ice particles evenly incorporated.
  5. Stop the blender and check the texture—if too thick, add a splash more champagne and pulse gently to combine, maintaining a slushy consistency.
  6. Pour the champagne slushie into chilled glasses, allowing the bubbles and shimmer to peek through the icy surface.
  7. Garnish with a few extra crushed ice or a thin citrus slice if desired, and serve immediately for a sparkling, icy delight.

Notes

Serve immediately to enjoy the sparkle and icy texture at its best.