Strawberry And Peach Wine Slushies Recipe

I’m obsessed with these Strawberry And Peach Wine Slushies because they taste like summer in a glass. I love how chilled dry rosé cuts through bright frozen strawberries, turning them into something dangerously drinkable.

It’s the kind of drink that makes loud neighbors fade and backyard sunlight sing. But it’s not precious or fussy, just juicy, cold, and shamelessly sweet with a little wine bite.

I find myself sneaking one before dinner, and then another. Keeps the mood loose, the conversation flowing, and me fully committed to summer sips for as long as possible.

I want one right this minute.

Ingredients

• Rosé or dry white wine: it’s bright, adds booze and light fruitiness, keeps it refreshing.
• Frozen strawberries: Basically sweet tartness, gives color and chunky strawberry bites throughout.
• Frozen sliced peaches: Plus silky peach flavor and creamy texture, holds up nice in slush.

Ingredient Quantities

• 1 bottle (750 ml) chilled dry rosé or dry white wine
• 3 cups frozen strawberries (hulled)
• 3 cups frozen sliced peaches

How to Make this

1. Pour the chilled bottle of dry rosé or dry white wine into a high speed blender.

2. Add 3 cups frozen hulled strawberries to the blender.

3. Add 3 cups frozen sliced peaches to the blender.

4. Secure the lid and pulse on low to break up the fruit, then blend on medium-high until a smooth slushy consistency is reached; stop and scrape down the sides as needed.

5. If the mixture is too thin, add a handful of additional frozen fruit and blend again; if too thick, add a splash of wine and pulse to loosen.

6. For immediate serving, spoon or pour into glasses and serve right away.

7. To make ahead, transfer the blended slush to an airtight container and freeze for 1 to 3 hours until firm but scoopable.

8. When ready to serve from frozen, let the container sit at room temperature 5 to 10 minutes, then scoop or briefly reblend until slushy before pouring into glasses.

Equipment Needed

1. High speed blender with secure lid
2. Measuring cups (for 3 cup portions)
3. Rubber or silicone spatula for scraping sides
4. Airtight freezer safe container for make ahead storage
5. Ice cream scoop or large serving spoon for scooping
6. Serving glasses or stemware
7. Kitchen towel or oven mitt for stabilizing and handling chilled bottle

FAQ

Strawberry And Peach Wine Slushies Recipe Substitutions and Variations

• Wine: substitute chilled sparkling rosé, chilled prosecco, chilled nonalcoholic rosé or chilled white grape juice
• Frozen strawberries: substitute fresh hulled strawberries plus ice, frozen raspberries, or a mixed berry blend
• Frozen sliced peaches: substitute frozen mango chunks, fresh sliced nectarines plus ice, or frozen apricot slices

Pro Tips

1. Taste before serving and adjust: if the slush is a bit flat, stir in a teaspoon or two of honey or a splash of citrus juice to brighten the flavors. Add gradually so you do not overpower the wine.

2. Control texture with ice-cold fruit, not extra liquid: if you want a thicker scoopable consistency, freeze an extra cup of fruit in a single layer on a tray and add handfuls while blending. For looser pours, add wine by the tablespoon until it flows.

3. Keep the blender happy: pulse first to break up big chunks, scrape the sides often, and give the motor short rests if it gets warm. A high speed blender works best; if yours struggles, work in two smaller batches.

4. Elevate presentation and aroma: garnish with a few fresh mint leaves, a thin slice of peach on the rim, or a few whole berries on top. Let a small sprig of mint sit on the slush for a minute before serving so the aroma comes through.