Watermelon Prosecco Sorbet Slushies Recipes

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WATERMELON SLUSHIES



Watermelon Slushies image

Think of it as the all-American version of Venice's frosty-fruity sgroppino cocktail. Instead of the Italian version's lemons, freeze the flesh of a watermelon and puree it to an ice-cold slush. Add vodka and Prosecco to the mix (or leave them out altogether).

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 3

4 pounds seedless watermelon
1 oz. vodka per 8 oz. slushie (optional)
2 oz. Prosecco per 8 oz. slushie (optional)

Steps:

  • Cut, peel, cube, and freeze watermelon.
  • Blend until smooth in a blender or food processor.
  • Add vodka and Prosecco.

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

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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