Peach Mimosa Slush Recipe
Make Peach Mimosa Slush Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peach Slush Base
Sparkling Component & Garnish
Method
Peach Slush Base
Prepare peaches
If using fresh peaches, blanch them in boiling water for 30–45 seconds then transfer to an ice bath. Slip off skins, pit, and slice. If using frozen peaches, measure frozen slices (no need to thaw).
Combine peaches, granulated sugar, lemon juice, and cold water in a blender. Let sit 2–3 minutes to allow sugar to dissolve slightly.
Blend on high until smooth, about 30–45 seconds. Scrape down sides as needed.
Add ice cubes (start with 2 cups) and blend on high until mixture is slushy and smooth, about 20–30 seconds. If texture is too thick, add up to 2 tablespoons cold water and pulse until desired slush consistency is reached. Taste and adjust sweetness with additional sugar (½ tsp at a time) if needed.
If using peach schnapps for extra flavor, add it to the blender and pulse once to combine.
Assemble & Serve
Chill serving glasses in the freezer for 5–10 minutes if desired to keep slush colder longer.
Divide the peach slush evenly among 4 chilled champagne flutes or tall glasses, filling each about two-thirds full.
Slowly top each glass with chilled Champagne or sparkling wine, pouring gently down the side to preserve some bubbles and avoid overflow. For a slightly stronger drink or more effervescence, pour 3–4 oz per glass (total ~12 oz across 4 glasses).