Watermelon prosecco sorbet slushies in cocktail glasses

Watermelon prosecco sorbet slushies

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins plus 4 hrs freezing


Serves 6

What better way to end a garden party than with a cocktail/sorbet combo? These watermelon prosecco slushies are refreshing with a real kick

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal115
  • fat1g
  • saturates0.2g
  • carbs21g
  • sugars21g
  • fibre0.3g
  • protein1g
  • salt0.01g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 watermelon (about 2kg)



    Thought to have originated in Africa, watermelons are distinct from musk melons such as…

  • 200ml prosecco, plus a little extra



    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • 3 mint sprigs, plus extra to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ lemon, zest pared



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Cut the watermelon into quarters and remove the pips using a teaspoon. If you’re serving the same day or next day, keep six wedges or slices back for decorating and chill. Cut the flesh into 3cm cubes (you should have about 1kg fruit, with the rind discarded) and sit in a baking parchment-lined container where the cubes fit snugly. Pour the prosecco over the fruit, cover and freeze for 4 hrs, or up to 1 week.

  2. Put the mint, lemon and sugar in a small pan with 50ml water, and bring to a gentle simmer for 3-5 mins until the sugar dissolves and turns syrupy. Cover and leave to cool completely, then strain.

  3. Put the frozen prosecco-soaked watermelon cubes in a food processor with the sugar syrup. Blend well, stopping and pushing the mixture towards the blades with a spatula every few seconds, if you need to, until it’s a slushy consistency. Add a splash more prosecco to make a smooth slush. Spoon or pour into six chilled glasses. Garnish with the chilled watermelon wedges and little mint sprigs.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?