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Simple Ways to Make the Best Wine Slushes on a Hot Day

It’s spring time with summer around the corner and there’s nothing better than enjoying a cool drink on the porch without a care in the world. Maybe even with some of your best friends around and having one of those really memorable conversations. You know the kind that only comes with a little elixir help. IT’S WINE SLUSHY TIME!!!

Peach Strawberry Slushy – 4 Drinks


You’ll want to change the quantity perhaps but the ratios per drink are:

3 Cups of Sauvignon Blanc or Chardonnay (1 bottle) depending on your preference

1 tsp of honey

5 shreds of ginger root

2 ½ cups of frozen peaches from the frozen section of the grocery store

2 cups of frozen sliced strawberries


Combine cup of wine and strawberries and puree until smooth. Poor equally into 4 glasses. Combine in blender 2 cups of wine, the shredded ginger, honey, and the peaches. Blend until smooth. Pour into the 4 glasses on top of the strawberry puree. Add two mint leaves on top, if desired.

Refreeze if too liquidity.

Makes 4 servings

Sangria Slushies

When people think of Sangria, they usually think of Spain but it is wildly believed that the drink was invented 2,000 years ago by the Romans. It was then, later, popularized by Spain and Portugal. The drink actually didn’t get super popular in the United States until the 1964 World Fair. In the United Kingdom, the drink is known by the name of Claret Cup Punch. Here’s a great frozen option:


1 lbs. of Mixed Berries (I know, right?)

1 Orange

2 TBSP of Lime Juice (freshly squeezed)

2 TBSP of honey

1 2/3 cups of Red wine, dry

1/3rd cup of Cointreau

Handful of ice


Combine all the ingredients in blender and pulse, then blend until right slushy consistency.

Peach Bellini

The Bellini drink was invented by an Italian bar owner (Giuseppe Cipriani) who thought the color reminded him of 15th century painting whose Venetian artist’s name was Bellini. The drink was invented around the the time of the Second World War.

Many famous writers frequented the inventor’s bar and that brought popularity to the drink. The rest, as they say, is history.


3 cups frozen peach slices

1 cup mango nectar or substitute with honey and mango puree

1 (750-mL) bottle Prosecco, chilled


Combine peach slices and mango nectar in blender until smooth. Pour mixture into champagne flutes until half full and the fill the rest with Prosecco. Serve immediately, garnished with peach slices, if desired.

Wine Blueberry Ice Cream Slushy

I love ice cream. I could seriously eat it every day and even in the heart of winter. I also love wine, so combining the two ingredients makes me salivate. This recipe is one of a kind, knock down on the floor after you host a dinner party –kind of recipe!


1/2 cup frozen blueberries

1/2 cup white wine

1/4 cup vanilla ice cream

1/2 ounce of honey

4 ice cubes


In a blender, combine blueberries, wine, honey, ice cream, and ice cubes until smooth. It will serve only one so multiply for more servings.

For that Watermelon Prosecco recipe, you can find one here.

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