Frozen Wine Slushes - 3 Variations

"Wine that melts in your mouth! I believe these originally came from Wine Enthusiast. There are three different versions given: Zingy, Tropical, and Jammy. They are an appealing alternative to sangria or a wine spritzer and will really take the edge off a hot summer's day."
 
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photo by alligirl photo by alligirl
photo by alligirl
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
10mins
Ingredients:
9
Serves:
6
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ingredients

  • Zingy

  • 1 (750 ml) botttle new zealand sauvignon blanc wine
  • 1 (12 ounce) can frozen limeade concentrate
  • 1 cup cranberry juice
  • Tropical

  • 1 (750 ml) bottle unoaked Chardonnay wine
  • 6 ounces mango nectar
  • 1 cup pineapple juice
  • Jammy

  • 1 (750 ml) bottle california merlot or (750 ml) bottle australian merlot
  • 1 cup pomegranate juice
  • 1 pint blackberry
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directions

  • These are all assembled the same way. Add fruit juice or fresh fruit, blend until smooth, and freeze. The alchohol will prevent the mixture from becoming solid ice. Serve in a Margarita glass.

Questions & Replies

  1. 1 pt of blackberry what ?
     
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Reviews

  1. This was really yummy stuff. I had the Zingy today. I made it last night so it could freeze up a bit. Had it after work today, but had to scoop it out and let it defrost just a wee bit so I could slurp it up. The limeade in it adds such a nice tart flavor. Delicious stuff. I think I will try the Tropical on the weekend. Thanks for this wonderful recipe. Made for the Think Pink Oct'09
     
  2. OK, this was GREAT! I made the "zingy" recipe, but will be trying the others soon! It was slushy goodness in a glass! I did halve the recipe, much to my dismay, but I know better next time! Thanks for sharing, JackieOhNO!
     
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Tweaks

  1. I freeze my wine slushies in various-sized-and-shaped, ice cube trays so that they soften faster right out of the freezer and look nice in the glass. This also allows us to scrape and enjoy them like icies!
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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