Strawberry Wine Slushies | Full Fork Ahead

By McCarleyRHLAC

Ingredients

• 2-3 cups hulled strawberries
• 1 750 milliliter bottle dry Riesling
• 1 tablespoon fresh lemon juice
• 2 tablespoons sugar

Details

Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from fullforkahead.com

Preparation

Step 1

Purée strawberries, Riesling, lemon juice, and sugar in a food processor or blender until liquefied. Process in an ice cream maker according to manufacturer’s instructions (about 30-40 minutes was our time used). Divide among cups. Serve immediately with straws, or transfer to a container and freeze.

Notes:

Alternate ways of making the slushies:

1. Put 1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender. (via the original recipe)

2. Place the strawberry wine mixture in a wide freezer-safe container and cover. Freeze for several hours, stirring the mixture every so often. You’ll know when it’s ready, obviously, by the icy, slushy texture. The only thing is I can’t tell how long this will take since we didn’t use this method, but it’s the same way some recipes suggest for making ice cream and sorbet.

Don’t like strawberries? Maybe try some other fruits. Peaches (when in season) might be nice. Some frozen fruits might be good, but be aware that sometimes these will be watery.

If you use your food processor, you might want to use half the bottle of wine to process with the berries, then add the rest of the wine in after to avoid overflowing the processor bowl. Again, not sure if it was a problem with mine or if it was just too much liquid in it or what. A blender will obviously work just as well.

I noted above in the ingredients to use 2-3 cups of berries; we opted for three cups to get a stronger strawberry flavor, loved the results. Two was the original directive.