For the summer months, I usually stick with crisp, dry whites or rosés, but on those especially hot days, a wine slushie is the perfect cool down. To make sure I’m ready for those hot summer days, I always try to keep some wine cubes on hand. Yes, that’s right wine cubes. 🙂 When (on the rare occasion) there is some left over wine, I freeze it in an ice cube tray and store the wine cubes in ziploc bags. Just the other day, I made a frozen sangria (see recipe below) from some leftover carménère cubes. However, I usually prefer to keep things a bit simpler and just blend wine cubes with a little bit of fruit. For the white wine slushie (pictured above), I used chenin blanc cubes (~1/2 bottle) and canned pineapple. The frosé was a combination of strawberries and cubes from a nice Provence rosé. If you are craving a slushie, but don’t have wine cubes on hand, you can use frozen fruit, a little ice, and a wine of your choice. Cheers!
- red wine cubes (~1/2 bottle)
- 6 ice cubes
- fresh fruit (I used apples and nectarines, but its blender’s choice. Pineapple or berries are often nice in Sangria)
- orange juice
- lemon-lime soda
Cut up fruits. Put 1 cup of chopped fruit into blender, and cut remaining fruit into larger slices. Top the fruit in the blender with the ice and wine cubes. Then add 2 shots of brandy, 2 shots of OJ, 1 shot of lemon-lime soda to the blender. Blend until smooth. Pour into serving glasses, and top off with lemon-lime soda to taste. Garnish with remaining fruit and enjoy!