Make this slushie with a big, bold red wine, like a Cabernet Sauvignon or Zinfandel. It will have better color and a more well-rounded flavor than with a lighter red.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
1 day (including freeze time)
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, cook berries, 1/4 cup water, sugar, and vinegar over medium-high heat until fruit has softened, about 5 minutes, smashing berries with a potato masher. Strain through a fine-mesh sieve, pressing as much liquid out as possible. Discard seeds. Cool liquid.

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  • Combine juice and wine in a quart-size zip-top bag. Seal bag and freeze overnight. To serve, massage the bag to break up mixture. Tip slushie into a glass. Add garnish and serve immediately.

Batch Up

Make a bigger batch in a gallon-size zip-top bag for serving at a party.

Nutrition Facts

260 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 6mg; potassium 184mg; carbohydrates 51g; fiber 4g; sugar 45g; protein 1g; trans fatty acidg; vitamin a 122IU; vitamin c 43mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 26mcg; vitamin b12mcg; calcium 31mg; iron 1mg.

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