This red wine slushie has become my go-to for warm evenings and impromptu gatherings. I discovered this concoction one summer when I had a bottle of sweet red wine left over from a dinner party and a bag of mixed berries in the freezer. The result surprised everyone: a bright, fruity slush with a gentle fizz that tastes like summer in a glass. It’s both casual and a little celebratory, the kind of drink that invites people to linger and chat while refilling their cups. I love how the texture balances between icy granules and a smooth, fruit-forward body. The frozen berries add natural tartness and depth that plays beautifully against the sweet Moscato-style wine, while a splash of ginger ale adds lift and a hint of spice. I first served this on a backyard evening with my family; the kids enjoyed the nonalcoholic version and the adults loved the grown-up slush. It’s simple, forgiving, and endlessly adaptable — one of those ideas I keep in my back pocket for last-minute entertaining.

Ingredients

• Frozen mixed berries (4 cups): Use a mixture of raspberries, blueberries, and blackberries for balanced sweetness and tartness. If buying frozen, look for unsweetened berries from trusted brands; frozen fruit yields the best icy texture.
• Sweet red wine (1 bottle / 750 ml ≈ 25.4 fl oz): Choose a sweet, fruity wine such as Moscato or a young Lambrusco. A sweeter profile blends well with berries and keeps the slush icy rather than bitter.
• Ginger ale (12 fl oz can): Adds effervescence and a faint spicy note. Use a regular or diet ginger ale depending on your sweetness preference; ginger beer will give a stronger ginger kick.
• Fresh berries for garnish (optional): A handful of fresh raspberries or blueberries lifts the presentation; choose ripe, firm berries to retain their shape on the glass rim.

Instructions

Combine fruit and wine: Add 4 cups of frozen mixed berries and the entire 750 ml bottle of sweet red wine into a high-speed blender. Work in batches if your blender is small. Begin on the lowest speed, then increase to medium-high to avoid splashing. Blend until the fruit is completely pureed and there are no large chunks, about 30 to 45 seconds. The goal is a smooth, very thick puree. Incorporate the soda: Pour one 12 fl oz can of ginger ale into the blender. Use short pulses — three to five quick pulses — just enough to mix without flattening all the carbonation. This preserves the ginger ale’s fizz and gives the mixture a lighter mouthfeel. Remove seeds and extra pulp: Pour the blended mixture through a fine-mesh sieve set over a bowl. Using a flexible spatula, press the puree through the sieve to extract as much liquid as possible while leaving seeds behind. This step refines the texture and prevents crunchy seeds in the finished slush. Freeze the mixture: Transfer the strained mixture into a 9x13-inch freezer-safe dish, spreading it evenly. Cover loosely with plastic wrap or a lid and freeze for at least 6 hours or preferably overnight. The longer it freezes, the firmer the granules will be, which helps the slush retain a frosty texture when scooped. Scoop and serve: Once fully frozen, use an ice cream scoop to scrape the frozen block into coarse granules, working the scoop across the surface to break it into spoonable pieces. Fill four wine glasses and garnish with fresh berries. Serve immediately so the slush maintains its granular texture.

Storage Tips

Store the frozen mixture in an airtight, freezer-safe container to prevent freezer burn and odor transfer. Glass or rigid plastic containers with a tight-fitting lid work best. For best texture, use within one month. When ready to serve, allow the container to sit at room temperature for 5 to 10 minutes to soften slightly, then scrape with an ice cream scoop. If the batch becomes too hard after long storage, let it thaw just a bit and run through the blender with a splash of ginger ale to restore slushy consistency.

Ingredient Substitutions

If you don’t have sweet red wine, substitute with a fruity rosé or a slightly sweet white like Riesling — the flavor will shift but remain pleasant. To make it nonalcoholic, replace the wine with concord grape juice or a mixed berry juice; reduce the ginger ale slightly if the juice is very sweet. For a drier finish, use less wine and more berries, or replace ginger ale with seltzer and a touch of simple syrup to control sweetness.

Serving Suggestions

Serve in stemmed wine glasses for a pretty presentation or in mason jars for a casual gathering. Garnish each glass with a skewer of fresh berries and a small mint sprig for color and aroma. Pair this slush with light appetizers: goat cheese crostini, herb-marinated olives, or a fresh summer salad. For dessert, it complements vanilla panna cotta or a short slice of pound cake soaked with a little extra wine.

Cultural Background

Frozen fruit-and-wine combinations have roots in Mediterranean granitas and Italian slush traditions, where wine or coffee is used with frozen fruit to make refreshing treats. This modern version leans American in its casual presentation and use of sweet, approachable wines like Moscato. It borrows the granita technique of freezing and scraping while adding soda for effervescence — a playful fusion of European technique and contemporary party needs.

Seasonal Adaptations

In spring or early summer, use fresh berries and reduce the freeze time slightly so the slush remains spoonable. In late summer when stone fruit is abundant, replace half the berries with frozen peaches for a floral twist. For fall gatherings, choose a berry blend with pomegranate juice and swap ginger ale for ginger beer to add warmth. Winter holiday versions can include a splash of sparkling cranberry juice and a cinnamon stick garnish.

Meal Prep Tips

Make the puree up to two days ahead and keep it chilled in the refrigerator, then finish with ginger ale and freeze the final mixture the day before serving. Portion into single-serve silicone molds for frozen slushie pops, great for kid-friendly, nonalcoholic treats. Use a shallow pan when freezing to speed up chilling and create more even ice crystals for easier scraping later.

This red wine slushie is one of those simple pleasures that brings people together. It’s flexible, pretty, and easy to scale up — give it a try at your next get-together and make it your own with different wines or fruit combinations. Cheers to slow-sipping, frozen moments and the joy of sharing a homemade treat.