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Champagne Slushie

The champagne slushie is a frozen, icy beverage that transforms bubbly into a crunchy, frosty treat. Made by freezing champagne with added sugar and lime juice, it achieves a textured slush consistency with sparkling and refreshing qualities. The final dish features a crystal-clear, icy appearance with delicate bubbles and a sparkling finish.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle champagne chilled and frozen overnight
  • 2 tablespoons sugar preferably superfine
  • 1 tablespoon lime juice freshly squeezed

Equipment

  • Freezer-safe container
  • Fork or spoon for stirring

Method
 

  1. Pour the chilled champagne into a freezer-safe container, leaving some space at the top for expansion.
  2. Stir in the sugar until fully dissolved; this helps create the right balance of sweetness and assists in freezing.
  3. Add the lime juice to the mixture and give it a gentle stir—the citrus brightens the flavor and enhances the sparkle.
  4. Cover the container tightly with a lid or plastic wrap, then place it in the freezer.
  5. Freeze for at least 4 hours, or overnight, stirring every 30 minutes during the first 2 hours to break up ice crystals and promote an even slush consistency.
  6. Once frozen, check the slush: it should be icy and crunchy, with fine crystals and a shiny, sparkling surface.
  7. Use a fork or spoon to scrape and fluff the slush to achieve an even, fluffy texture ready for serving.
  8. Scoop the icy champagne into glasses, garnishing with lime wedges if desired, and serve immediately for a refreshing, crunchy treat.

Notes

Ensure champagne is thoroughly frozen overnight for the best texture. Stir regularly during freezing to prevent large ice crystals. Adjust sweetness with more or less sugar according to taste. For a more colorful presentation, add fruit garnishes.