Pour the chilled champagne into a blender, ensuring it’s cold for best freezing results.
Add the sugar syrup to the champagne in the blender, giving the drink a sweet, tangy flavor that complements the bubbly.
Place the ice cubes into the blender, then pulse gently a few times to start crushing the ice without over-blending, keeping the mixture chunky and icy.
Blend on high speed until the mixture becomes slushy with a smooth but icy texture, about 20-30 seconds. Stop blending once it looks evenly frozen and sparkly.
Check the consistency—if it’s too thick or icy, add a splash more champagne or a few extra ice cubes and give it a quick burst of blending.
Scoop the slushie into chilled glasses, allowing the icy shards and bubbles to be prominently displayed for a sparkling presentation.
Garnish with a twist of citrus or a small sprig of mint if desired for a fresh, colorful touch.
