Ranch Water
Naz Deravian
854 ratings with an average rating of 4 out of 5 stars
854
5 minutes
Prosecco Lemon Slush
- Total Time
- 5 minutes, plus freezing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
159 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 27 grams sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
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Cooking Notes
Cat Bergin
No notes. 10/10.
Melanie N.
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.
Brian C.
Has anyone tried making this with an ice cream maker (the kind with the chamber you put in the freezer before using)?
Elizabeth
Made this in a gallon ziplock in the freezer and just squished it up every so often. 10/10! Perfect for a summer treat.
Megan
I used half the sugar and it was deliciously tart!!
Prosecco Slushie
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.
CliffS
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.
Elizabeth
Made this in a gallon ziplock in the freezer and just squished it up every so often. 10/10! Perfect for a summer treat.
Annette in California
Make this . Easy and just wonderful.
Melanie N.
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.
Megan
I used half the sugar and it was deliciously tart!!
Linda
Unusual drink. Loved it! Had to serve with spoon. If left out for a while it would melt more
CliffS
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.
Prosecco Slushie
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.
Craig
Add 1/4 cup of Caravella for a nice zing!
NMi
How long do you think this would keep in the freezer?
Brian C.
Has anyone tried making this with an ice cream maker (the kind with the chamber you put in the freezer before using)?
Banshee
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.
Magpie
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.
Nancy from Cali
hmmm, what about trying this with Rose, for a Rose slush? what juice would go with that? would it work?
Cat Bergin
No notes. 10/10.
Banshee
Cat is that you (and Vince)? It's me, Alice,
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