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

Gallery

Credit: Brie Passano

Recipe Summary

hands-on:
15 mins
total:
1 day
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; carbohydrates 51g; insoluble fiber 4g; sugars 45g; protein 1g; vitamin a 122.5IU; vitamin c 43.1mg; niacin equivalents 0.6mg; folate 26.5mcg; sodium 6mg; potassium 184mg; calcium 31mg; iron 0.7mg.
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