Prosecco Lemon Slush

Published: September 7, 2022

Total Time: 5 minutes active prep + 2–3 hours freezing

Servings: 4

Ingredients

  • 1 cup (240 ml) chilled Prosecco, plus 2–3 tablespoons per serving for finishing

  • 1 cup (240 ml) freshly squeezed Meyer lemon juice (or 1 cup regular lemon juice, adjust sugar for tartness)

  • 1 teaspoon (5 g) grated Meyer lemon zest (or regular lemon zest)

  • ½ cup (100 g) granulated sugar

  • Fresh raspberries, for garnish

Preparation

Step 1: Prepare the Citrus-Sugar Base

  1. Chill the Vessel: Select a small stainless-steel bowl (2–3 cup capacity) and pre-chill it in the freezer for 10–15 minutes. This ensures the mixture freezes evenly and prevents rapid melting.

  2. Combine Ingredients: In the pre-chilled bowl, whisk together the chilled Prosecco, lemon juice, lemon zest, and granulated sugar. Stir vigorously until sugar dissolves completely (1–2 minutes). If sugar clumps persist, briefly warm the bowl over a low heat source (e.g., a warm towel or gentle stovetop), then return to the freezer.

  3. Freeze and Stir: Transfer the mixture to the pre-chilled bowl and place it in the freezer. Every 15 minutes, remove the bowl and stir with a spatula to break up ice crystals. Repeat until the mixture reaches a semifrozen, slushy consistency (2–3 hours total). The texture will remain soft; avoid freezing to rock-hard.

Step 2: Assemble and Serve

  1. Portion the Slush: Using a ladle, divide the semifrozen mixture into 4 wine glasses or small bowls.

  2. Garnish and Enhance: Top each serving with fresh raspberries. To preserve the slushy texture, drizzle 2–3 tablespoons of cold Prosecco over the mixture just before serving. This final Prosecco addition replenishes the liquid layer and prevents excessive icing.

Variations & Pro Tips

  • Ice Cream Maker Method: For a finer texture, pre-freeze the ice cream maker’s chamber for 24 hours. Once the base mixture is semifrozen (1 hour in the freezer), pour it into the machine and churn for 15–20 minutes. Transfer to a container and freeze for 1 hour to firm up.

  • Ziplock Bag Technique: Pour the base into a gallon-sized freezer bag, seal tightly, and place in a larger freezer bag (to prevent leakage). Freeze for 2–3 hours, then press and squish the bag every 15 minutes to break ice crystals.

  • Fruit Infusions: Add ½ cup frozen strawberries, mandarin segments, or blackberries to the base mixture before freezing for a fruity twist. For traditional lemons, reduce sugar to ¼ cup and add ¼ cup mandarin juice.

  • Tartness Adjustment: If using regular lemons, increase sugar to ⅔ cup or dilute with ¼ cup sparkling water to balance acidity.

  • Melting Management: If the slush becomes too icy, let it sit at room temperature for 2–3 minutes to soften before serving.

Tasting Notes

This Prosecco Lemon Slush has earned a 10/10 rating for its vibrant balance of citrus brightness, effervescence, and subtle sweetness. Its slushy texture melts into a smooth, refreshing finish, making it ideal for summer gatherings, holiday celebrations, or casual toasts. Customize with fruit or adjust sugar to suit your taste—endless variations ensure it’s always crowd-pleasing.