Most people associate prosecco with milestone celebrations like a wedding or a fancy birthday dinner. But I personally like to drink the libation during more casual settings. There’s something so relaxing about popping open a bottle of the bubbly after a long day of work and sitting on a breezy patio as I sip. In particular, one of my go-to brands is Mionetto Prosecco. It’s has a lovely light fruity flavor, whereas many of the more economical proseccos tend to be more harsh and acidic to the palette. I almost always have a chilled bottle in the fridge. Since I am very familiar with the brand, I jumped at the opportunity to do a sponsored post for Mionetto Prosecco and come up with a fun way to enjoy the drink as the weather warms. Now if you’re a Pinterest junkie like me, then you can’t avoid the onslaught of “wine slushie” recipes that are hitting the foodie world. They’re slated to be the trendiest drink of 2016. So for the sake of science (and my own gluttonous curiosity), I decided to create my own version of the wine slushie with Mionetto Prosecco. There’s something somewhat morbidly fascinating about turning a beloved childhood treat into an adult-only decadence, am I right?! Plus I figured that if I could make this recipe actually work, I’d have the ultimate refreshing cocktail for the hotter spring and summer days. So after a little tinkering in the kitchen, I present to you the Mionetto Prosecco Slushie…
- 1 bottle of Mionetto Prosecco
- 1 tablespoon of coconut palm sugar
- 1 teaspoon of edible dried lavender
- Pour the Mionetto Prosecco into an ice tray, filling each cube mold about 3/4th full.
- Sprinkle the coconut palm sugar and dried lavender evenly amongst the mold.
- Place in the freezer for approximately 2 hours.
- Once frozen, pop out the cubes into a medium size mixing bowl and use a fork to make into a slushie consistency.
- Serve in a coup glass with a spoon and top off with chilled Mionetto Prosecco. Enjoy!
Pour the Mionetto Prosecco into an ice tray, filling each cube mold about 3/4th full. Sprinkle the coconut palm sugar and dried lavender evenly amongst the mold. Place in the freezer for approximately 2 hours. Once frozen, pop out the cubes into a medium size mixing bowl and use a fork to make into a slushie. The amazing thing about prosecco is that the bubbles naturally make the ice cubes into a slushie consistency. And since Mionetto has been producing it’s exceptional prosecco since 1887 in northeast Italy, the quality and flavor of the alcohol stays intact throughout this process. Serve in a coup glass with a spoon and top off with chilled Mionetto Prosecco. Enjoy! There you have it! My slushie experiment worked beautifully when paired with Mionetto Prosecco. Now if you don’t mind, I’d like some alone time with my spoon and this coup glass.