Think of it as the all-American version of Venice's frosty-fruity sgroppino cocktail. Instead of the Italian version's lemons, freeze the flesh of a watermelon and puree it to an ice-cold slush. Add vodka and Prosecco to the mix (or leave them out altogether).
Photography: Marcus Nilsson
- 4 pounds seedless watermelon
- 1 oz. vodka per 8 oz. slushie (optional)
- 2 oz. Prosecco per 8 oz. slushie (optional)
Cut, peel, cube, and freeze watermelon.
Blend until smooth in a blender or food processor.
Add vodka and Prosecco.