Monday, June 23, 2014

Fourth of July Wine Slushies

Last week while perusing Pinterest, I came across a pin about making wine slushies in an ice cream maker. Shut the front door! How did I not know this was possible?? I love wine slushies, as mentioned here.

While the recipe I found sounded awesome, and easy, it has refined sugar added, which I try to avoid. So, I decided to try making this recipe more "clean." The result is unbelievably tasty - like, you would NEVER know there wasn't a bunch of sugar added. I present to you my Fourth of July Wine Slushie recipe - no added refined sugar, and topped with coconut whipped cream and blueberries. This is perfect for any upcoming Fourth of July celebrations!

Of course, the main ingredient is WINE. I chose a red Moscato for this. I love any Moscato, but I didn't want to make this recipe too sweet, so I added red instead of regular. Any wine would work here.

This recipe has 3 other ingredients, besides the wine - organic strawberries, local honey and organic lemon juice. That's it. If you desire toppings, you'll need blueberries, or any other fruit really (I'm thinking peaches would be delicious as well), and coconut whipped cream, or any regular/low-fat/sugar-free whipped cream. I made this coconut whipped cream from Oh She Glows. It's easy and the texture is exactly like regular whipped cream.

I used a food processor to turn the strawberries, honey, and lemon juice into a puree. A blender/juicer would work fine too. Do NOT add all of the wine to your food processor, unless it's a large-capacity model. It should all fit in a blender, however. Once strawberries, honey and lemon juice are pureed, pour it in the ice cream maker, add all of the wine, and let it churn for 25 to 30 minutes. Done. Then top it with whipped cream and fruit and enjoy!

Fourth of July Wine Slushies

  • 1 750 mL bottle of wine (I used red Moscato)
  • 16 ounces organic strawberries, hulled
  • 2 tablespoons local honey
  • 1 tablespoon organic lemon juice (I used juice from 1/2 lemon)
  • blueberries (for topping)
  • coconut whipped cream, excellent recipe here, or regular whipped cream (for topping)
  • Place strawberries, honey, and lemon juice in a food processor (or blender) and blend until pureed.
  • Add puree to ice cream maker, as well as whole bottle of wine.
  • Let ice cream maker churn for 25 to 30 minutes, or until desired slushiness is obtained.
  • Pour into glasses and top with coconut whipped cream (or regular whipped cream) and blueberries, or store in freezer until party time.

Fair warning: This drink is delicious. You may consume more than you intend, so be prepared, and make plenty. :-)

Happy Monday, y'all!

Baking in PyjamasMaking the World CuterGluten Free & DIY TuesdayEat Drink & Be Mary

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  1. YUM! I'd have to switch the blueberries to raspberries for out Canada Day celebrations!

  2. How creative! And well, anything with wine wins my heart! Perfect for 4th July!

  3. Good lord these look good! Just in time for the long weekend coming up next week. Thanks for sharing!!

  4. Just found your blog and HOLY COW this is right up my alley! Seriously, slushies plus moscato?! Love!

  5. Holy yumminess! Can't wait to try this... pinning now :-D

  6. Julie, GIRL these look like heaven on Earth with a little bit of "merica" added in. YUM! I love me some wine, and I've never heard of a wine slushie before but you have me wishing I had one in my hands right NOW. Thanks for sharing at DDT. I'll have to try these out, and who says these are only for the fourth of July ;) I may just need one before then.

  7. Looks delicious and very summery. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  8. I was sold right from the very beginning when I saw the fruit. LOL. Thanks for the recipe, Julie! Happy Thursday!


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