Prosecco Lemon Slush
- Total Time
- 5 minutes, plus freezing
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup chilled Prosecco, plus more to finish
- 1cup Meyer (or other) lemon juice
- 1teaspoon grated Meyer (or other) lemon zest
- ½cup granulated sugar
- Raspberries, for garnish
Preparation
- Step 1
Stir together the Prosecco, lemon juice, lemon zest and sugar in a small, chilled stainless-steel mixing bowl until the sugar dissolves. Place the bowl in the freezer, stirring every 15 minutes or so, until the mixture is semifrozen and slushy, about 2 to 3 hours. It will not freeze to rock hard, even if left overnight.
- Step 2
To serve, divide mixture across four wine glasses or small bowls. Top with berries. For the ultimate slushy consistency, add 2 tablespoons cold Prosecco to each just before serving.
Private Notes
Cooking Notes
No notes. 10/10.
This is so so delicious and FUN! Tripled the recipe for our 8-person thanksgiving, used 1/2 lemons 1/2 mandarins, and used about 1/3 the amount of sugar. Stirring it as it starts to slush is a real good time.
Has anyone tried making this with an ice cream maker (the kind with the chamber you put in the freezer before using)?
Made this in a gallon ziplock in the freezer and just squished it up every so often. 10/10! Perfect for a summer treat.
I used half the sugar and it was deliciously tart!!
This was really tasty. It barely makes enough for four, so in future we will double it! Also, adding the Prosecco as a topper really makes it less slushy…not really needed. I may also use slightly less sugar.
If you're at home and busy with other things in the kitchen, this is really easy to stir from time to time while freezing. Made some simple nut cookies to accompany. Meyer lemons aren't available here at this time of year, so with 'regular' Eureka lemons, this was a bit tart. That said, everyone ate every drop. Makes four very nice sized servings--I had a different experience from what someone else here described. This definitely gets added to the repertoire.
This can be very tart given the quantity of lemon juice if you are using traditional lemons instead of Meyer. We did a variation where we doubled the recipe but used 1c lemon juice, about 1/2c sugar, a handful of frozen strawberries, and a few blackberries in a blender to produce approximately 2c liquid and added a bottle of Prosecco. Tons of options for this kind of slushy drink, and if it gets too icy, it will start melting quickly on a hot summer day for the perfect slush :-)
Made this in a gallon ziplock in the freezer and just squished it up every so often. 10/10! Perfect for a summer treat.
Make this . Easy and just wonderful.
This is so so delicious and FUN! Tripled the recipe for our 8-person thanksgiving, used 1/2 lemons 1/2 mandarins, and used about 1/3 the amount of sugar. Stirring it as it starts to slush is a real good time.
I used half the sugar and it was deliciously tart!!
Unusual drink. Loved it! Had to serve with spoon. If left out for a while it would melt more
If you're at home and busy with other things in the kitchen, this is really easy to stir from time to time while freezing. Made some simple nut cookies to accompany. Meyer lemons aren't available here at this time of year, so with 'regular' Eureka lemons, this was a bit tart. That said, everyone ate every drop. Makes four very nice sized servings--I had a different experience from what someone else here described. This definitely gets added to the repertoire.
This was really tasty. It barely makes enough for four, so in future we will double it! Also, adding the Prosecco as a topper really makes it less slushy…not really needed. I may also use slightly less sugar.
Add 1/4 cup of Caravella for a nice zing!
How long do you think this would keep in the freezer?
Has anyone tried making this with an ice cream maker (the kind with the chamber you put in the freezer before using)?
This looks amazing, but I am not a prosecco fan and unlikely to buy a bottle just for this. Anyone try this with a good-but-not-great Champagne? I imagine a smidge more sugar would balance it nicely.
Most Prosecco is sweeter than Champagne, and would clash with the lemon. You could try a sec or demi-sec Champagne - rather than brut - that hadn’t spent time in a barrel, as I also think the oak would give it an odd texture. This is a straightforward dessert - fizzy lemon slush - and you don’t want too many competing elements.
hmmm, what about trying this with Rose, for a Rose slush? what juice would go with that? would it work?
No notes. 10/10.
Cat is that you (and Vince)? It's me, Alice,
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