The heat wave we have been experiencing on the East Coast has been horrible! In search of some relief, I whipped up these raspberry slushies. I know alcohol is not the best thing to drink when it”s 100 degrees outside, but this drink will cool you off instantly. Icy cold, delicious, and ready in a flash. Cheers!
Raspberry Champagne Slushies
- 12oz bag frozen raspberries, thawed
- 1/3 cup sugar
- 1 bottle champagne/sparkling wine chilled
- 1 tbs agave/simple syrup, optional
Place thawed raspberries in a metal sieve over a bowl. Using a wooden spoon, press the raspberries again the sieve to release the juice. Once all the juice is extracted, add sugar and stir to combine.
Pour chilled champagne into a large pitcher or bowl. Any champagne or sparkling wine will work with this recipe. If you are using something on the sweet side, you may not need to add any agave or simple syrup. Add the raspberry puree and mix well. Taste the mixture and add agave or simple syrup if needed.
Add mixture to your ice cream machine and churn about 15-20 minutes until mixture is frozen. Serve immediately or transfer to a container and freeze for later use.