Frosé is so 2017.
This is basically a prosecco granita. Though it takes some planning ahead, it requires zero effort. You’re going to want some in the freezer at all times this summer.
2 c. granulated sugar
2 c. water
1 bottle Prosecco (or champagne)
Juice and zest of 1 lemon
Make simple syrup: In a medium saucepan over medium heat, whisk together sugar and water, and cook until sugar is completely dissolved. Transfer to a large bowl, and let cool completely. (You can set bowl over a large bowl filled with ice water to speed things up!)
Stir champagne, lemon juice, and lemon zest into simple syrup, then pour into a 9”-x-13” pan. Freeze 2 hours. Using a fork, scrape up icy parts and return to freezer. Repeat process every 30 minutes until mixture is frozen, about 2 hours more. Cover with plastic wrap until ready to serve.
Serve in flute glasses.