These wine slushies are a delicious slushy concoction made with two ingredients – rose wine and frozen fruit! They’re a colorful tropical take on the frozen cocktail trend.
Why this recipe works
Before, if you wanted a frozen drink, you were limited to daiquiris and frozen margaritas. Those options are still delicious (and personal favorites) but the emergence of the slushy cocktail trend has exploded the options for me and my fellow frozen cocktail fans. And in the case of this wine slushy recipe, you don’t have to indulge in hard liquor to get in on the fun.
You can mix and match what kind of wine and frozen fruit you use, which is what makes this recipe so great. all you need from us are the measurements and then you can have fun – mixing and coming up with new combinations of flavors to your heart’s content!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
WINE – Rose is much lighter than a typical white wine, and pairs wonderfully with fruit. You can easily swap out the rose with your favorite white wine if you’d prefer!
FRUIT – Grab a bag of whatever frozen fruit you’d like to use, here we’ve used a frozen tropical medley. If you have lots of fresh fruit, cut it up and freeze it to use in place of the store-bought variety if you’d like. This recipe is truly customizable in the fact that you can use your favorite fruits and wine to make it!
How to Make Wine Slushies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine half the rose with the frozen fruit in a blender.
- Puree until no chunks of fruit remain.
- Taste and adjust with ice or your choice of sweetener, if desired.
- Stir in the remaining rose and serve immediately. Garnish with sliced fruit and colorful paper straws.
Frequently Asked Questions & Expert Tips
Yes, you can certainly add ice for more texture. You may also add a bit of sugar to suit your desired sweetness level.
Absolutely, the greatest part of this recipe is how interchangeable all the ingredients can be. You can use frozen blueberries, strawberries, raspberries, banana, coconut, pineapple, mango, peaches, blackberries, watermelon, the list goes on and on!
We love using rose, as its already a lightly sweet fruity blend that pairs nicely with the frozen fruit. We’d suggest a sweeter white wine if you plan to substitute like a moscato or riesling, but if you like a dryer white wine feel free to use that instead!
Serving Suggestions
This recipe should make about 5 wine slushies, making it perfect for for girls night, backyard cookouts, summer parties, or game nights. Serve garnished with a pineapple wedge, strawberry, or whichever fruit you decide to use with a colorful paper straw.
You want to make sure you serve them right away to fully enjoy the slushy goodness. If you happen to need a bit of time to sit on these wine slushies before serving, store the mixture in a large Ziploc bag kept in the freezer.
More Frozen Cocktail Recipes
- Watermelon Malibu Slush
- Mojito Slushies Recipe
- Mango Margarita Slush
- Blended Frostbite Martini
- Frozen Strawberry Salty Dogs Cocktail
- Tropical Rum Slush
- Patriotic Vodka Lemonade Slushie
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Wine Slushies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 750 ml Rose wine 1 bottle
- 2 cups frozen fruit we used a tropical medley with coconut
Things You’ll Need
Before You Begin
- Garnish with sliced fruit and colorful paper straws.
- If not able to serve immediately, store in the freezer in large ziplock bags.
Instructions
- Combine the rose with the frozen fruit in a blender.
- Puree until no chunks of fruit remain.
- Taste and adjust with ice or your choice of sweetener, if desired.
- Stir in the remaining rose and serve immediately.
Nutrition
This post originally appeared here on May 20, 2018 and has since been updated with new photos.
Amanda Davis
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