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."
photo by alligirl photo by alligirl
photo by alligirl
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:


  • 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


  • 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 ?


  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!


  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!


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!!
View Full Profile

Find More Recipes