Rosy Champagne Slushie

Publish date:
rosy champagne slushie

Recipe by Ariel Arce 

  • Duration
  • Makes 4Servings


  • 2/3 cup sugar
  • 1/3 cup dried edible rose petals (or culinary lavender)
  • 2 cups ice
  • 8 oz. rosé Champagne
  • Fresh raspberries, for garnish


In small saucepan, bring sugar and 2/3 cup water to a boil over high, stirring until sugar dissolves. Add rose petals. Remove from heat and let steep for 10 minutes; strain. In blender, puree ice and Champagne with rose syrup. Divide among 4 daiquiri glasses; garnish.