Champagne Slushi

Recipe courtesy of Paula Jones


1 bottle champagne - chilled
1 lemon - FINELY zest half of lemon & juice whole lemon
1 cup sugar
1 cup water
1 box of small frozen strawberries - thawed


In a sauce pan make your simple syrup by cooking water & sugar over medium heat until it boils & thickens. Take off of heat & let cool. Once cooled, place in refrigerator for a few hours allowing it to cool completely. In a glass baking dish add your chilled bottle of champagne. Add your simple syrup. Add the lemon zest & lemon juice. Stir & place in freezer. Stir occasionally. Leave in freezer for 3-4 hours until slushi consistency. Before you’re ready to serve your slushis, add in the bag of thawed strawberries & juice. Mix well. Serve in chilled glasses. Garnish with fresh mint if you like. Salute!