Frozen Mimosa Slush
Brunch in a tap pour. Prosecco and orange, balanced so it actually freezes.
Straight prosecco and orange juice will not slush — the mix lands around 6-7% alcohol, too low for the Spiked Slush window, so it freezes into a hard block. The fix is a little orange liqueur and a small vodka pour to lift the alcohol into range, plus syrup to bring the sugar up. Pour the prosecco last and slowly: the carbonation foams and can push the fill line. This still drinks like a mimosa, just colder and slightly stronger.
This recipe was generated with the help of an AI model and run through our slush calibration engine. It hasn't been hand-tested by an editor yet — treat it as a starting point and tell us how it came out via the contact page.
Ingredients
Scale the batch — amounts update live in your units.
- Prosecco750 ml
- Orange juice450 ml
- Triple sec / orange liqueur0 ml
- 2:1 simple syrup165 ml
- Vodka240 ml
Method
- 1.Combine the orange juice, simple syrup and vodka in a jug and stir until the syrup dissolves.
- 2.Pour that mix into the vessel first.
- 3.Add the prosecco slowly down the side of the vessel to keep the foam down.
- 4.Select the Spiked Slush preset and run for 60-75 minutes.
- 5.Serve in a chilled flute or coupe with an orange twist.
Need the gear?
Amazon picksThis recipe is dialed in for the Ninja Slushi family. Pick your machine:
As an Amazon Associate we earn from qualifying purchases.