Prosecco Lemon Slush Recipes

LEMON-THYME PROSECCO

Lemon-Thyme Prosecco image

Provided by Giada De Laurentiis

Time 12h10m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 pint lemonade
12 sprigs fresh thyme
1 bottle prosecco, chilled

Steps:

Pour the lemonade into silicone ice molds and freeze overnight.
Place 2 lemonade ice cubes in each of 6 glasses. Add 2 sprigs of thyme per glass, first rubbing the sprigs gently between your fingers. Top off with prosecco. Serve immediately.

PROSECCO LEMON SLUSH

Prosecco Lemon Slush image

Similar to the Italian cocktail sgroppino, which calls for a scoop of lemon sorbet, this recipe instead freezes Prosecco and Meyer lemon juice for a fresher taste and a cooling dessert. The slushy concoction makes a refreshing finish to a meal, and, topped with raspberries (and more Prosecco, if you wish), it looks festive, sort of like pink lemonade for grown-ups. Best of all, it stays fresh-tasting for several days, and never freezes completely solid.

Provided by David Tanis

Categories ice dishes, dessert

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup chilled Prosecco, plus more to finish
1 cup Meyer (or other) lemon juice
1 teaspoon grated Meyer (or other) lemon zest
1/2 cup granulated sugar
Raspberries, for garnish

Steps:

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.
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.

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